Yoghurt Corn Muffins With Corn Recipes

HONEY CORNBREAD MUFFINS WITH GREEK YOGURT

Steps:

• Preheat oven to 375F. In a large bowl, mix all dry ingredients: flour, corn meal, baking powder, and salt. In another bowl mix all wet ingredients. Pour wet ingredients into dry. Mix until well combined and there are no more dry spots. Spray muffin tin with cooking spray. Fill each tin 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from tin and serve warm.

YOGHURT CORN MUFFINS WITH CORN

Steps:

• In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre.
• In 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).
• Pour into prepared muffin tins.
• Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until lightly golden and baked through.
• Enjoy!

CORN MUFFINS (MADE WITH YOGURT)

Steps:

• Preheat oven to 400 degrees.
• 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. This turned out rather thick for me (almost dough consistency). Add milk slowly until it starts to thin out to a thick, pourable consistency.
• Add olive oil.
• Spray 9 x9 glass baking dish with non stick spray. Pour in born mixture. Bake for 20 minutes. Let cool and slice into 9 squares. ENJOY!

CHIVE-CORN MUFFINS

Steps:

• Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. 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 muffin cup or about 1 generous tablespoon 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 muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

RICH AND BUTTERY CORN MUFFINS

Steps:

• Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
• In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
• In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
• Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

YOGURT CORNBREAD

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

CRANBERRY YOGURT MUFFINS

Steps:

• In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.

JUMBO CORN MUFFINS

Steps:

• Heat oven to 450º.
• Grease a 6 cup jumbo muffin pan with nonstick spray.
• Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
• In a small bowl, whisk together buttermilk, oil and egg.
• Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
• Fold in corn.
• Divide batter evenly among muffin cups.
• Bake at 450º for 22 minutes or until tops are golden.
• Remove muffin to wire rack and cool.
• Serve slightly warm or at room temperature.

CORN MUFFINS

Steps:

• Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
• Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.