savory corn muffins
(1 rating)
C/O Christopher Ranch
(1 rating)
yield
12 muffins
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For savory corn muffins
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1 cunbleached flour
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2/3 ccornmeal
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1 tspbaking soda
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1/2 tspbaking powder
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1/4 tspsalt
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1/4 tspchili powder (i tried w/chipotle powder)
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1/4 tspground cumin or cumin seeds (gently crush the cumin seeds if using)
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2eggs
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1 cplain yogurt
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1/4 cbutter or coconut butter
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3 ozshallots, peeled and diced small or minced
How To Make savory corn muffins
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1Preheat oven to 375 degrees. Combine all of the dry ingredients (flour-cumin) in a large mixing bowl.
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2In a separate bowl whisk together the eggs and yogurt; set aside.
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3In a skillet over medium heat, melt the butter or coconut oil. Sautè the shallots for 3-10 minutes to desired crispness. Set aside to cool briefly.
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4Add the shallots and egg mixture to the dry ingredients. Stir just until blended.
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5Spoon the batter into 12 paper-lined muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
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