Yoghurt Corn Muffins With Corn

30 mins (prep 10, cooking 20)
12 ingredients
6 servings
These muffins are fluffy, soft and very yummy! They feature three types of flour and use yoghurt in place of milk to give them a softer texture. They taste rather sweet if you use the sugar, but you could also turn them into savoury bites by adding some ground chili or other spices to the dough. Feel free to play with this basic recipe.

Categories:  quick-breads , low-sat.-fat , brown-bag , brunch , low-sodium , low-in... , time-to-make , low-fat , muffins , low-cholesterol , <-30-mins , lunch~snacks , breads , healthy , vegetarian , to-go... , healthy-2 , picnic ,
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Serving Size (118.28 g)
Servings 6
Amount per Serving
Calories 159.24 Calories from Fat 51.66
% Daily Value *
Total Fat 5.74g 52.94%
Saturated Fat 2.05g 61.62%
Trans Fat 0.0g %
Cholesterol 2.5mg 5.0%
Sodium 308.68mg 77.17%
Total Carbohydrate 23.66g 47.31%
Dietary Fiber 1.42 g 34.08%
Sugars 7.93 g %
Protein 4.22g 50.58%
Vitamin A 64.37IU% Vitamin C 0.17mg%
Calcium 97.03mg% Iron 1.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cornmeal, corn kernels