Rosemary Yogurt Corn Bread
Author: 
Serves: 24
 
NUTRITION FACTS CALORIES 80, TOTAL CARBOHYDRATES 15g, DIETARY FIBER 1g, SUGARS 2g, TOTAL FAT 0g, SAT FAT 0g, TRANS FAT 0g, CHOLESTEROL 10mg, SODIUM 210mg, PROTEIN 2g
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a medium bowl, combine applesauce and egg.
  3. In a separate bowl, combine flour, cornmeal, salt and ginger together.
  4. Slowly fold wet mixture into the dry mixture.
  5. Once both mixtures are incorporated, fold in Dannon Oikos nonfat yogurt and rosemary.
  6. Pour batter into mini muffin trays and bake for 12-15 minutes.
  7. Check with a toothpick – when it comes out clean, the bread is finished.
  8. Serve warm and enjoy!
Recipe by Nutrition Twins at https://nutritiontwins.com/rosemary-yogurt-corn-bread/