RCI-BR.003.0004.001

Corn Muffins

Name: Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (128g) cornmeal; 1 cup plus 1 TBSP (150g) bleached all-purpose flour; 4 TBSP plus 4 tsp (66g) sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1-1/3 cups yogurt or sour cream; 4 TBSP butter (melted)

These are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe (quintesse

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(128g) cornmeal
1 cup
plus 1 TBSP (150g) bleached all-purpose flour
1 cup
plus 4 tsp (66g) sugar
4 TBSP
baking powder
2 tsp
baking soda
1/2 tsp
salt
1 tsp
eggs
2 large
yogurt or sour cream
1-1/3 cups
butter
melted
4 TBSP

Method

Melt the butter and allow to cool. I find it helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter.

Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together. Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps.

Add the melted butter and fold.

Pour into ramekins or muffin tins

Bake 15-18 minutes at 400 degrees Fahrenheit, or until the tops are golden.

Corn Muffins

Ingredients

Method

What Makes This Variant Distinct