This is the second version of corn muffins that I have tried and the more I try the more I love them. They are perfect for breakfast and brunch, I don't mind eating it in the evening with a cup of tea/coffee. What a delight! :) This has been adapted by Cooking Light.
Yellow Cornmeal - 3/4 cup
Sharp Cheddar Cheese - 1/2 cup
Sugar - 1 tbsp
Baking Powder - 1 tsp
Baking Soda - 1 tsp
Ground Cumin - 3/4 tsp
Salt - 1/4 tsp
Jalapeño Pepper - 1-2 seeded and minced (Depending on how much spice and flavor you like, I used 2)
Yogurt - 1 cup (mixed with 1/4 cup water)
Canola Oil - 1/4 cup
1 Egg - Beaten
Preheat Oven to 375 F and coat muffin pan with a cooking spray or oil.
In a large bowl, mix first 7 ingredients (through salt) with a whisk. Stir in jalapeño and make a well in the center of the mixture.
In a separate bowl, add yogurt, water, canola oil and egg, stirring well with a whisk.
Add wet mixture to the dry mixture just until moist. Do not over mix.
Place the mixture in the prepared muffin pan and bake for 15 minutes or until a wooden pick inserted in center comes out clean.
Cheddar Corn Muffins
All purpose flour - 1 cupYellow Cornmeal - 3/4 cup
Sharp Cheddar Cheese - 1/2 cup
Sugar - 1 tbsp
Baking Powder - 1 tsp
Baking Soda - 1 tsp
Ground Cumin - 3/4 tsp
Salt - 1/4 tsp
Jalapeño Pepper - 1-2 seeded and minced (Depending on how much spice and flavor you like, I used 2)
Yogurt - 1 cup (mixed with 1/4 cup water)
Canola Oil - 1/4 cup
1 Egg - Beaten
Preheat Oven to 375 F and coat muffin pan with a cooking spray or oil.
In a large bowl, mix first 7 ingredients (through salt) with a whisk. Stir in jalapeño and make a well in the center of the mixture.
In a separate bowl, add yogurt, water, canola oil and egg, stirring well with a whisk.
Add wet mixture to the dry mixture just until moist. Do not over mix.
Place the mixture in the prepared muffin pan and bake for 15 minutes or until a wooden pick inserted in center comes out clean.
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