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Breads, Rolls, and Muffins - Maple Cornbread Muffins

  • 22/3 cups all-purpose flour
  • 11/3 cups stone-ground cornmeal or corn flour
  • 3 teaspoons baking powder
  • 11/2 teaspoons salt
  • 2 cups plain yogurt
  • 2/3 cup maple syrup
  • 1/2 cup butter, melted
  • 4 large eggs, lightly beaten
  • Corn oil to grease baking tins

Preheat oven to 400°. Pour a little corn oil into each muffin tin or skillet. Heat in oven for 10 minutes.
Whisk together flour, cornmeal, baking powder, and salt in a stand mixer or large mixing bowl. In a separate bowl, whisk together yogurt, maple syrup, butter, and eggs. Add yogurt mixture to flour mixture, stirring just until moist (batter will be thick). Remove baking pans from oven and spoon batter into hot pans. Bake for 20 to 30 minutes depending on size of pan or until a wooden pick inserted in center comes out clean. Remove from oven. Cool in pan or wire rack 10 minutes. Then invert to remove.
Note: You can bake these in cast-iron muffin tins, corn stick molds, or skillets. Yields about 18 muffins, one 12-inch skillet, or two 8-inch skillets.
Submitted By: Leela Robinson
Warren Farmers Co-op
Number of Servings: 0
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