1/2 Photos of Yoghurt Corn Muffins With Corn
These muffins are fluffy, soft and very yummy! They feature three types of flour and use yoghurt in place of milk to give them a softer texture. They taste rather sweet if you use the sugar, but you could also turn them into savoury bites by adding some ground chili or other spices to the dough. Feel free to play with this basic recipe.
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Units: US | Metric
- 125 g fine polenta or 125 g cornmeal
- 55 g flour (I use spelt)
- 70 g whole wheat flour (I use spelt)
- 1.23 ml baking soda
- 4.92 ml baking powder
- 14.79 ml sugar (more if you like it sweeter)
- 125 g yoghurt
- 59.14 ml water, about
- 1 egg, beaten
- 200 g corn kernels (I use canned)
- 125 g cheese, shredded (optional)
- 1In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre.
- 2In a separate bowl combine yoghurt and egg. Add corn kernels, water and cheese if using. Mix well and pour into the well in the dry ingredients. Mix to form a soft, thick dough. If it its too dry, add more water tbs by tbs until your dough looks right (it should be creamy and thick, very much like cake dough).
- 3Pour into prepared muffin tins.
- 4Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until lightly golden and baked through.
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Nutritional Facts for Yoghurt Corn Muffins With Corn
Serving Size: 1 (1030 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 240.4
- Calories from Fat 27
- Total Fat 3.1 g
- Saturated Fat 0.9 g
- Cholesterol 33.7 mg
- Sodium 144.4 mg
- Total Carbohydrate 48.6 g
- Dietary Fiber 4.6 g
- Sugars 3.3 g
- Protein 7.9 g