Ingredients
Scale
- 1 ¼ cup finely ground cornmeal
- ½ cup white whole-wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup plain full fat (or 2%) Greek yogurt
- 2 tablespoons honey
- ¼ cup milk
- 3/4 cup sun-dried tomatoes, chopped
Instructions
- Preheat oven to 350 degrees F. Spray eight wells of the muffin tin with cooking spray.
- In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a small bowl, whisk together melted butter, egg, vanilla extract, yogurt, honey, and milk.
- Stir wet ingredients into dry ingredients. Mix until just combined. Fold in sun-dried tomatoes.
- Scoop about 1/3 cup of batter into eight muffin wells.
- Bake for 13-15 minutes or until tops turn golden and center feels firm to the touch.
