Corn Muffins
These are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe (quintessential corn muffins) from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe.
- Time: 35 min
- Servings: 4
Source: recidemia.com
Ingredients
- cornmeal
- plus 1 TBSP bleached all-purpose flour
- plus 4 tsp sugar
- baking powder
- baking soda
- salt
- large eggs
- yogurt or sour cream
- butter