These corn muffins feel classic, but have the unique twist of replacing butter with olive oil, plus tangy Greek yogurt. The recipe comes together in minutes, resulting in warm from-scratch corn muffins in no time.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 servings |
Instructions
- Whisk together 3/4 cup each cornmeal and flour, 1/4 cup raw sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Add 3/4 cup plain Greek yogurt, 6 tablespoons olive oil and 1 egg. Stir together to make a smooth batter. Divide among 8 lined muffin cups. Bake at 350˚ F until the tops are light golden and spring back when gently pressed, about 20 minutes.
Reviews
These turned out well, with some serious substitutions and adjustments. The biggie was to use masa harina instead of cornmeal. That may have thrown off the proportions for liquid, because I had to add another 2 T of oil, and about 3/4 C of milk to get anything like a batter. Then my yield was 12 instead of 8 muffins (no complaint there!) I also used granulated sugar instead of raw and 1/4 C of sour cream along with 1/2 C greek yogurt. I also added a couple tablespoons chopped jalapeño pepper. I also used a lime infused oil which goes nicely with the pepper. I cut the leavening for my high altitude, raised the temperature, and still had to bake beyond 20 minutes. (Baking time is usually shorter at altitude.)