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International / basics / Cakes & baking
Wikibooks
Corn Muffins
These corn muffins are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe.
Ingredients
Servings
- cornmeal, 128 g1 cup
- bleached all-purpose flour, plus 1 Tbsp; bleached; 150 g1 cup
- granulated sugar, plus 4 tsp; white; 66 g4 tbsp
- baking powder2 tsp
- baking soda1/2 tsp
- salt1 tsp
- egg, large2
- yogurt or sour cream, or sour cream1 1/3 cup
- butter, melted and cooled4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
Add the melted butter and fold in.
Pour into ramekins or muffin tins.
Bake for 15–18 minutes at 400°F, or until the tops are golden.
Region evidence: no stated origin (basic dish)
