Corn Bread/muffins

Tonight I made corn muffins to go with our meal. These are a lower-fat version, made with non-fat milk and fat free plain yogurt. The yogurt makes the texture a little heavier, but still delicious. I don't remember where I got this recipe, but I did add a little more corn meal and flour to the mix because it was a little runny. I also found that the muffins stuck a litte to the muffin cups, but I am not sure why. It could be the yogurt. If you make it, you can experiment with the oil/fat - applesauce, yogurt, or vegetable oil.

Corn Bread/Corn Muffins

Mix:
1 3/4 cups corn meal
3/4 cup flour
4 tsp baking powder
1/4 teaspoon baking soda
1 tsp salt
1/4 cup sugar

Beat, and add to dry ingredients:
2 cups milk (I use non-fat)
2 eggs (or equivalent with egg whites only)
1/4 cup oil (or applesauce, non-fat yogurt)

Bake at 450 degrees for 15 minutes in a greased muffin pan or use muffin cups.

Delicious with margarine & honey drizzled on top

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Here's some more photos of my Washington travel adventures this weekend. We drove to and explored Whidby Island, and came back on the car ferry. It was our first time on a car ferry. A fun trip, and the coastline is beautiful!