A recipe for skinny cornbread muffins, featuring a blend of flour and cornmeal, Greek yogurt, and honey. These muffins are a healthier take on the classic and can be made gluten-free.
1. Preheat oven to 400°F.
2. In a medium bowl, combine flour, cornmeal, baking soda and salt - mix together.
3. In a separate bowl, mix together Greek yogurt, eggs, honey, olive oil and milk.
4. Pour wet ingredients into the bowl with the dry, mix together (but don’t over mix!).
5. Spoon batter into muffin pan cups and bake for 20 - 25 minutes.
