Description
Deliciously soft and fluffy corn muffins, perfect for breakfast or as a side for your favorite chili or soup.
Ingredients
Scale
- 3/4 cup corn meal
- 3/4 cup whole grain pastry flour or all-purpose flour
- 1/2 cup beet sugar or granulated cane juice
- 1/4 tsp sea salt
- 1 1/2 tsp baking powder
- 1 egg, beaten
- 2/3 cup whole milk yogurt
- 3 tbsp butter, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly oil a 9×9 baking pan.
- In a large mixing bowl, combine corn meal, flour, sugar, salt, and baking powder.
- In a separate bowl, mix together the egg, yogurt, and softened butter until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the baking pan and spread evenly.
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan before transferring to a wire rack to cool completely.
Notes
For a sweeter muffin, adjust the sugar to taste. Cheesy, herbed, or spicy variations can be made by adding cheese, herbs, or jalapeños.
- Prep Time: 15
- Cook Time: 30
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 7g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg