Savory Corn Muffins
Rating:
★★★★★ 1 vote5
Comments:
Serves:
12 muffins
Prep:
15 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
1 cunbleached flour
-
2/3 ccornmeal
-
1 tspbaking soda
-
1/2 tspbaking powder
-
1/4 tspsalt
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1/4 tspchili powder (i tried w/chipotle powder)
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1/4 tspground cumin or cumin seeds (gently crush the cumin seeds if using)
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2eggs
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1 cplain yogurt
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1/4 cbutter or coconut butter
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3 ozshallots, peeled and diced small or minced
How to Make Savory Corn Muffins
- 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.
About Savory Corn Muffins
Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian