Savory Corn Muffins
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
How to Make Savory Corn Muffins
- 1Preheat oven to 375 degrees. Combine all of the dry ingredients (flour-cumin) in a large mixing bowl.
- 2In a separate bowl whisk together the eggs and yogurt; set aside.
- 3In 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.
- 4Add the shallots and egg mixture to the dry ingredients. Stir just until blended.
- 5Spoon 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
