Savory Corn Muffins

C G

By
@Celestina9000

C/O Christopher Ranch


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Comments:

Serves:

12 muffins

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
unbleached flour
2/3 c
cornmeal
1 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp
salt
1/4 tsp
chili powder (i tried w/chipotle powder)
1/4 tsp
ground cumin or cumin seeds (gently crush the cumin seeds if using)
2
eggs
1 c
plain yogurt
1/4 c
butter or coconut butter
3 oz
shallots, peeled and diced small or minced

Directions Step-By-Step

1
Preheat oven to 375 degrees. Combine all of the dry ingredients (flour-cumin) in a large mixing bowl.
2
In a separate bowl whisk together the eggs and yogurt; set aside.
3
In a skillet over medium heat, melt the butter or coconut oil. Sautè the shallots for 3-10 minutes to desired crispness. Set aside to cool briefly.
4
Add the shallots and egg mixture to the dry ingredients. Stir just until blended.
5
Spoon the batter into 12 paper-lined muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian