 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Modified from . I am going to try adding another tablespoon of sugar next time I make this. Also, I use muffin cups and they stuck to them - I had to rip them to get them off of the muffins. I don't know whether greasing a muffin pan might work any better or if that might cause the muffins to tear apart. Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1 tablespoon white sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon cayenne pepper |
1/4 cup fresh chives, chopped |
1/4 cup fresh dill, chopped |
1 1/2 cups nonfat yogurt, plain (i use greek yogurt) |
2 large eggs |
3 tablespoons butter, melted |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin pan or insert muffin cups.
2. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
3. Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
4. Spoon an equal amount of batter into each prepared muffin cup.
5. Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes.
6. Cool in the pans for 10 minutes before removing. Serve warm.
|
|