2 eggs
1/4 c. sugar
1 c. flour
2/3 c. yellow cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. unflavored yogurt
1/4 c. melted butter

Combine eggs and sugar in a bowl and beat until blended. In another bowl, stir together flour, cornmeal, baking powder, baking soda and salt. Add flour mixture, yogurt and melted butter to egg mixture. Stir until batter is evenly moistened. Spoon evenly into 12 paper-lined or well-greased muffin tins. Bake at 400 degrees until muffin tops are lightly browned and centers are firm when gently touched, about 18-20 minutes.