Regular Corn Muffins can be bland and often need a topping of some jam or butter to really enjoy them. This recipe has a delicious richness from the yogurt and melted butter, a surprising kick from the chili pepper, and a nice crunch from the scallions, that makes this savory muffin go equally well with a bowl of steaming chili, or to stand alone by itself for a spicy snack. You can also see how pretty they are with all the color flakes throughout the muffin.
Chile Cornbread Muffins
4 teaspoons baking powder
1 1/4 cups medium grind cornmeal
3 tablespoons sugar
1 1/2 teaspoons salt
4 scallions chopped
1 red chili pepper seeded and chopped
3 eggs, beaten
2/3 cup plain yogurt
2/3 cup milk
4 tablespoons butter, melted
Preheat oven to 400 degrees. Lightly spray a 12 cup muffin pan with non-stick cooking spray, or use baking cups.
In a large bowl mix the Gluten Free All-Purpose Baking Mix, baking powder, cornmeal, sugar, & salt. Add the scallions & chili pepper. In a medium bowl mix the eggs, yogurt, milk, & butter together and add to the dry ingredients just until blended.
Divide among 12 muffin tins and bake for 15 minutes. Cool and enjoy!
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