This muffin is my version of a brown sugar cornmeal muffin from the 2000 Cooking Light Complete Cookbook. I didn’t have any cornmeal and I had bananas to use up, so I threw those in instead. I also didn’t have vanilla yogurt the recipe called for so I added ricotta cheese instead. It turned out great!
For 12 muffins
2/3 cup brown sugar (unpacked)
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup ricotta cheese (I used reduced fat)
2/3 cup skim milk
2 TB. butter, melted
1 tsp. vanilla extract
1 large egg, beaten lightly
In a large mixing bowl, add all the ingredients and blend for about a minute, or until it’s all incorporated.
Spoon batter into 12 muffin cups coated with cooking spray. Bake in a pre-heated oven at 375 degrees for 20 minutes, or until a toothpick comes out clean
The calories for each muffin isn’t bad either!
I have to say, the 2000 Edition of the Cooking Light Cookbook is REALLY good. So far I’ve read about half the recipes and there isn’t one I don’t like. And the best part is the nutritional information is already figured out for you. They have a bunch for sale on Amazon, some used for only a few dollars too!