Best Yoghurt Corn Muffins With Corn Recipes

HONEY CORNBREAD MUFFINS WITH GREEK YOGURT

Steps:

• Preheat oven to 375F. In a large bowl, mix all dry ingredients: flour, corn meal, baking powder, and salt. In another bowl mix all wet ingredients. Pour wet ingredients into dry. Mix until well combined and there are no more dry spots. Spray muffin tin with cooking spray. Fill each tin 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from tin and serve warm.

YOGURT CORNBREAD

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

YOGHURT CORN MUFFINS WITH CORN

Steps:

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

CORN MUFFINS (MADE WITH YOGURT)

Steps:

• Preheat oven to 400 degrees.
• Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together.
• Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps. This turned out rather thick for me (almost dough consistency). Add milk slowly until it starts to thin out to a thick, pourable consistency.
• Add olive oil.
• Spray 9 x9 glass baking dish with non stick spray. Pour in born mixture. Bake for 20 minutes. Let cool and slice into 9 squares. ENJOY!

CORN IN YOGURT

Steps:

• In a small covered frying pan, toast the mustard seeds and fenugreek in 1 teaspoons of the ghee. Use a lid on the pan, as the mustard seeds will pop.
• Place in a mortar and add the red pepper flakes and ginger. Pound into a paste; set aside. Heat a 4-qt. saucepan and add the remaining ghee, asafetida, and garlic.
• Saute for a couple of minutes and add the onion, then saute until golden brown and tender. Add the water, pounded ingredients, and turmeric. Cook a few minutes longer.
• Add the jalapenos, corn, yogurt, and butter. Simmer 5 minutes.
• Garnish with chopped coriander.

EXCELLENT AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.