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1
Position rack in center of oven and preheat to 425 degrees.
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2
Spray 10 standard muffin cups (each about 1/3 cup capacity) or 30 mini-muffin cups with non-stick spray.
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3
Whisk flour, cornmeal, sugar, baking soda and cayenne pepper in medium bowl.
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4
Mix well to blend ingredients.
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5
Stir in chives.
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6
In another medium bowl whisk yogurt, eggs and melted butter.
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7
Add yogurt mixture to dry ingredients and stir just until blended.
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8
Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard cup or about 1 generous T. for each mini-muffin cup.
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9
Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard and 14 minutes for mini.
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10
Transfer pans to rack and let cool a couple of minutes before serving.
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11
Or make ahead and rewarm right before serving in a 350 degree oven.
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12
Serve with softened butter (lots and lots of softened butter!
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13
).
