Chive-Corn Muffins
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- non-stick vegetable oil cooking spray
- 236.59 ml all-purpose flour
- 236.59 ml yellow cornmeal
- 14.79 ml sugar
- 9.85 ml baking powder
- 4.92 ml salt
- 2.46 ml cayenne pepper, don't leave out
- 59.14 ml fresh chives, chopped
- 354.88 ml plain yogurt
- 2 large eggs
- 44.37 ml unsalted butter, melted
directions
- Position rack in center of oven and preheat to 425 degrees.
- Spray 10 standard muffin cups (each about 1/3 cup capacity) or 30 mini-muffin cups with non-stick spray.
- Whisk flour, cornmeal, sugar, baking soda and cayenne pepper in medium bowl. Mix well to blend ingredients.
- Stir in chives.
- In another medium bowl whisk yogurt, eggs and melted butter.
- Add yogurt mixture to dry ingredients and stir just until blended.
- Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard cup or about 1 generous T. for each mini-muffin cup.
- Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard and 14 minutes for mini.
- Transfer pans to rack and let cool a couple of minutes before serving.
- Or make ahead and rewarm right before serving in a 350 degree oven.
- Serve with softened butter (lots and lots of softened butter!).
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RECIPE SUBMITTED BY
I am a semi-retired, mother of one daughter, grandmother to 1 granddaughter, very, very lucky gal. My husband and I moved to the Riviera Maya from Colorado in January 2003. We live in Paradise! We both sell real estate and enjoy selling people their own little piece of paradise. We love boating, fishing, golfing, competative snorkeling (!), traveling, cooking, EATING!