Sweet Corn Muffins

Sweet Corn Muffins (Adapted from CL)

3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
3/4 cup granulated sugar
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup plain yogurt
4 tablespoons butter, melted
3 tablespoons milk
1 large egg, lightly beaten
2 tablespoons turbinado sugar

Preheat oven to 375

In a large bowl, whisk together flours, sugar, cornmeal, baking powder and salt.

In a small bowl, whisk together yogurt, butter, milk and egg. Pour into the flour mixture and stir just until combined.

Evenly divide batter between a 12 cup muffin tin lightly coated with nonstick spray. Scatter the tops of the batter evenly with turbinado sugar.

Bake until the centers spring back when lightly pressed in the center or a toothpick comes out mostly clean - about 15 to 20 minutes. Remove and turn the muffins out onto a wire rack to cool completely.

Makes 12 muffins.

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