Tender light savory Corn muffins with a hint of spice! This recipe came out so good, we baked 2 batches….back to back. One for us & one to share! 🙂
- 1 cup Cornmeal (125 gms)
- 1 cup All purpose flour (130 gms)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp oil
- 1/2 cup yoghurt
- 1/2 cup milk
- 1 egg
- 1 stick butter (113 gms)
- 1/4 cup chopped scallion
- 1/4 cup finely chopped Jalapeno + 1 tbsp for garnish
- 1/2 cup boiled corn + 1 tbsp for garnish
- 1/2 cup grated cheddar cheese + 1 tbsp for garnish
Whisk together all dry ingredients… flour, cornmeal, baking powder, baking soda and salt and set aside.
In another bowl, add the melted butter, brown sugar, honey and oil. Mix to dissolve sugar completely. Now whisk in the egg followed by the yoghurt and milk.
Fold the above wet mix into the dry flour mix.
Also mix in the add-ins….jalapeno, scallions and cheese.
Be careful to not overmix.
Prepare a muffin pan by spraying with oil and dusting with cornmeal.
Drop spoonfuls of the batter.
Top with the reserved toppings.
Bake in a pre-heated 425F oven for 10 min. Then reduce heat to 350F and bake for another 12 min.
Cool slightly before taking out of pan…