Yoghurt Corn Muffins With Corn Recipe

Name: Yoghurt Corn Muffins With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g fine polenta or 125 g cornmeal; 55 g flour (I use spelt); 70 g whole wheat flour (I use spelt); 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon sugar (more if you like it sweeter); 125 g yoghurt; 1/4 cup water, about; 1 egg, beaten; 200 g corn kernels (I use canned); 125 g cheese, shredded (optional)

Servings: persons

125 g fine polenta or 125 g cornmeal
55 g flour (I use spelt)
70 g whole wheat flour (I use spelt)
1/4 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar (more if you like it sweeter)
125 g yoghurt
1/4 cup water, about
1 egg, beaten
200 g corn kernels (I use canned)
125 g cheese, shredded (optional)

1
In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre.
2
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).
3
Pour into prepared muffin tins.
4
Bake in the preheated oven at 200u00b0C/400u00b0F for 15-20 minutes or until lightly golden and baked through.
5
Enjoy!

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 125 g fine polenta or 125 g cornmeal, 55 g flour (I use spelt), 70 g whole wheat flour (I use spelt), 1/4 teaspoon baking soda, and more.

Yes, Yoghurt Corn Muffins With Corn falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yoghurt Corn Muffins With Corn

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