Cornbread Muffins

    Don't those look soooo good?  This picture is actually telling the truth.  Don't worry, I took a picture of the real thing, the real, true muffins.  And that's what they look like.  I didn't make them bigger or smaller or brighter using a photo editor.  This is the real deal.  The real, wholesome cornbread deliciousness deal .

Here's a picture that tells a few things....

1.  My sister and friend discovered these a few minutes after they got out of the oven.  And gobbled them....fastly.  

2.  These muffins rise perfectly well.  Even if I replaced the eggs.  

3.  The muffins are soft, fluffy, and small bits of deliciousness.  

  Look at the inside....proof of a soft muffin.  However, the outside is crisp.  These cornbread muffins are like little muffins savory cakes.

Here's a nice picture of us shoving these in our mouth.  Notice my dad has two.  Oh, yeah....I'm not the only one who ate a lot!

Makes 36 mini Muffins

Ingredients

1 cup Flour

1 cup Yellow Corn Meal
2 Tbs. Sugar
1 Tbs.  Baking Powder
1/2 tsp. Salt
1 and 1/4 cups Skim Milk
1/4 cup Plain Greek Yogurt
3 Tbs. Butter, melted
1/3 cup Oil
Directions
Preheat oven to 350F
Mix together the dry ingredients.  (Flour, Yellow Corn Meal, Sugar, Baking Powder, Salt)
Whisk together the milk and melted butter.  Then stir in the yogurt and oil.
Slowly pour the wet ingredients into the dry ingredients.
Grease mini muffin pans.  Fill each muffin cup 3/4 of the way.
Bake for 10-15 minutes.
Let cool.
Enjoy!

Recipe adapted from http://culinaryarts.about.com/od/muffinsquickbreads/r/Cornbread-Muffins-Recipe.htm