Monday, March 20, 2017

Corn Muffins

You know when you google a recipe, and after sifting through several and finally deciding on one, all the comments below say, "Best xyz recipe ever!  I just changed a couple of things...", and they then go on to basically rewrite the recipe? So this is my own Franken-recipe for basic (and butter-free) corn muffins based on that "perfect recipe" and many of the suggested alterations. The only thing I might do next time is soak the corn meal first, as these are somewhat gritty (which I'm ok with).

1 1/4 C corn meal (used the finely ground West Point Naturals yellow corn meal)
3/4 C all purpose flour
1/3 C brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 egg
1/4 C canola oil
1/2 C milk
heaping 1/4 C greek yogurt
zest of one lemon
1/2 tsp vanilla extract

Mix dry, mix wet, combine
Makes 9 muffins (less than a full tin)
400˚ for 15 minutes

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