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Tuesday, October 16, 2012

Brown Sugar-Cornmeal Muffin




With the cooler weather I have a desire to bake more often. Muffins are a very satisfying food to bake. They can fit any mood, are generally easy to assemble and can help round out any meal from a chili supper to a cilantro chicken salad. I also have not found a muffin that doesn't freeze well so one batch can serve multiple uses from snacks to lunches or dinners.

Recently I tried baking a Brown Sugar-Cornmeal Muffin I found in my Cooking Light Complete Cookbook on page 68. I found a similar recipe online you might like to try on BigOven.com's website. There are two things I like about this recipe. First it does not use any refined sugar. Secondly, it uses a cup of low-fat vanilla yogurt. There is nothing better than adding protein to any recipe to help keep you feeling full and satisfied. And by not having any refined sugar you are less likely to trigger a blood sugar spike. I found this to be true when I tried this muffin. They are tasty and moist. And with a little sprinkle of brown sugar on top, they are also pretty visually, always something I try to achieve with the food I make. They were a big hit with the family and a definite repeat.