I make these muffins for breakfast over the weekend and serve them with eggs and fresh fruit. I like to make a double batch and store leftovers in an airtight container. Then weekday mornings, I reheat them for a warm and hearty breakfast on the go. These muffins are also great for packed lunches or with dinner.
| 1⁄4 | c | Stonyfield Organic 2% Milk |
| 1⁄4 | c | of firmly packed brown sugar |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | egg | |
| 1⁄4 | c | of vegetable oil |
| 3⁄4 | c | yellow medium grind cornmeal |
| 3⁄4 | c | all-purpose flour |
| 3⁄4 | c | whole wheat flour |
| 2 | tsp | baking powder |
| 1⁄2 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| 1⁄2 | tsp | dried thyme |
| 1⁄3 | c | chopped green onion/scallions |
| 1 | c | cooked spinach (well-drained) |
| 3⁄4 | c | shredded sharp cheddar |
Preheat oven to 400°. Coat a 12-cup muffin tin with cooking spray. In a large bowl, beat together milk, yogurt, brown sugar, egg, and oil until well blended. In medium-sized bowl, sift together cornmeal, flour, baking powder, baking soda, salt, and thyme. Gradually add flour mixture to yogurt mix until well blended. Fold in green onion, spinach, and cheddar.
Divide batter evenly among muffin cups, filling each cup three-quarters full. Bake for approximately 15 minutes, or until golden brown. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. Makes 12 muffins.