Rosemary Yogurt Corn Bread
Author: NutritionTwins.com
Serves: 24
- 1 Cup All Purpose Flour
- 1 ¾ Cup Cornmeal
- 2 Tsp Baking Soda
- 8 oz Applesauce (unsweetened)
- 1 Cup Dannon® Oikos® Vanilla Greek Nonfat Yogurt
- 1 Large Egg
- 1 Tsp Salt
- ½ Cup Water
- 2 Tsp Ginger (ginger root powder)
- 2 Tsp Rosemary (fresh, chopped)
- OPTIONAL
- Fruit preserves or honey for dipping
- TOOLS
- 2 mini muffin trays (12 count each)
- Preheat the oven to 375 degrees.
- In a medium bowl, combine applesauce and egg.
- In a separate bowl, combine flour, cornmeal, salt and ginger together.
- Slowly fold wet mixture into the dry mixture.
- Once both mixtures are incorporated, fold in Dannon Oikos nonfat yogurt and rosemary.
- Pour batter into mini muffin trays and bake for 12-15 minutes.
- Check with a toothpick – when it comes out clean, the bread is finished.
- Serve warm and enjoy!
Recipe by Nutrition Twins at https://www.nutritiontwins.com/rosemary-yogurt-corn-bread/
3.2.2929