Savory Corn Muffins

One day, as I was blog hopping, I stumbled on Suganya’s Spicy Corn Muffins. Her recipe yields 6 muffins, which was perfect and also this recipe calls for only 2 tablespoon of oil. So I went ahead baked Suganya’s Muffins yesterday, with a few adjustments.

I liked the muffins and Mr.U, being a carnivore in the house, was reluctant to even taste them. So I eat two for brunch, as soon as I baked them. I eat a heavy lunch with left over Biryani and payasam from previous day. I was so stuffed and wanted to skip dinner. I knew very well that if skip dinner, I will wake up in the middle of the night and munch on cookies or candy. So I eat two more muffins for dinner. I have the other 2 in the fridge, which I will munch on later in the day.

Here is the link to Suganya's recipe for spicy corn muffins.  I made a few adjustments to the recipe and I will list Suganya's  recipe and will strike out the ingredient that I changed the measures for and italicize the measures that I used.  I didn't use the cheese.

Total Time: 25-30 minutes
Preparation Time: 5-10 minutes
Baking Time: 20 minutes
Yields: 6

Ingredients

• ⅓ cup Cornmeal (I used Stone ground)
• ⅓ cup All Purpose Flour
• 1 teaspoon Baking Powder
• Pinch of Salt
• 1 Egg small
• 2 tablespoon Vegetable or Canola oil
• ⅓ cup Yogurt
• 1 ½ tablespoon Sugar
• ¼ cup frozen or fresh Corn ⅓ – ½ cup frozen Corn
• ¼ cup chopped Scallions or Cilantro ⅓ cup scallions and cilantro chopped (not each but combined ⅓ cup)
• 1 teaspoon Red Pepper Flakes, more if desired ¾ teaspoon Red Pepper Flakes (adjust to taste)
  
• 4 small Green Chilies chopped (adjust to taste)
  
• ¼ Marinated Feta or Goat Cheese crumbled (optional)

Preparation

• Preheat the oven to 375F
• Line the muffin pan with paper cups.
• In a bowl mix together cornmeal, all purpose flour, salt and baking powder. These are the first four ingredients.
• In a large bowl mix egg, sugar, oil and yogurt with a whisk until all the ingredients are mixed well.
• Add the dry ingredients to the egg mixture and whisk gently until dry ingredients are well incorporated.
• Add corn, cilantro & scallions, green chilies and red pepper flakes to form a uniform mixture. Do not over mix.
• Pour the mixture in the muffin pan and bake for 18-20 minutes. Insert a tooth pick to check if the muffins are done. A tooth pick inserted should come out clean.
• Serve hot or at room temperature.