Savory Corn Muffins

Name: Savory Corn Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: American
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

By C G
@Celestina9000

C/O Christopher Ranch

Rating:

★★★★★ 1 vote5

Comments:

9 Comments

Serves:

12 muffins

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

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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

How to Make Savory Corn Muffins

Step-by-Step

Preheat oven to 375 degrees. Combine all of the dry ingredients (flour-cumin) in a large mixing bowl.
In a separate bowl whisk together the eggs and yogurt; set aside.
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.
Add the shallots and egg mixture to the dry ingredients. Stir just until blended.
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.