savory corn muffins

Name: Savory Corn Muffins
Prep time: 15 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) unbleached flour; 2/3 cup(s) cornmeal; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) chili powder (i tried w/chipotle powder); 1/4 teaspoon(s) ground cumin or cumin seeds (gently crush the cumin seeds if using); 2 - eggs; 1 cup(s) plain yogurt; 1/4 cup(s) butter or coconut butter; 3 ounce(s) shallots, peeled and diced small or minced

(1 RATING)

16 Pinches 1 Photo

C G

Vallèe du Willamette, OR

Updated on Jun 27, 2015

C/O Christopher Ranch

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 12 muffins

Ingredients

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

How To Make savory corn muffins

Step 1

Preheat oven to 375 degrees. Combine all of the dry ingredients (flour-cumin) in a large mixing bowl.

Step 2

In a separate bowl whisk together the eggs and yogurt; set aside.
Step 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.
Step 4

Add the shallots and egg mixture to the dry ingredients. Stir just until blended.
Step 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.
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