New York Mayor Mike Bloomberg is cracking down on salt in city restaurants. But is salt really that bad for us? In this week's food segment, Marion Nestle, author of "Safe Food: The Politics of Food Safety," explains the science and politics of salt. And Melissa Clark, food writer for the New York Times, compares her low-sodium homemade breakfast offerings to those sold at fast food restaurants.
Melissa found that a corn muffin from Dunkin Donuts has 860 mg of sodium (36% of your recommended daily allowance), 18 grams of fat (28% recommended daily allowance) and 510 calories.
Here's her healthier version, which only has 230 mg of sodium per serving.
- 1/2 cup unsalted butter (1 stick)
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- 1 1/4 cups whole milk yogurt
- 1 large egg
- 1/4 cup sugar
- 2 tablespoons pure maple syrup
- 1/4 teaspoon baking soda
- Preheat the oven to 375°F.
- In a large bowl, sift together the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk together the yogurt, egg, sugar, and baking soda. Gently fold the wet ingredients into the dry ones until just combined.
- In a skillet over medium-high heat melt the butter. Cook the butter 2 to 3 minutes until pale gold with a nutty fragrance, being careful not to let it get too brown. Pour the butter into the batter and fold to combine. Scrape the batter into muffin cups, filling two-thirds of the way full.
- Bake until the top is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Yield: 6 servings