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    Home » Appetizers/Snacks

    Published: Mar 29, 2009 · Modified: Jan 17, 2024 by usha

    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.

    Savory corn muffin

    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.

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    Reader Interactions

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    1. Ramya says

      April 12, 2009 at 5:13 pm

      sorry sorry Muffins are just tempting I thought of typing this, but alaa padipoyindi. Delete chesey aa comment.

      ok.. delete chesesa..

      Reply
    2. Zlamushka says

      April 07, 2009 at 1:23 pm

      Hi Usha, muffins look so cute 🙂
      thanks for participating T&T in March. I hope I ll see you around this month as well.

      Reply
    3. Ramya says

      April 01, 2009 at 9:12 am

      This savory muffins looks just awesome Usha...and payasam looks very very yummy..pic is too good...hey u have posted a lot :)good to see u back 🙂

      Reply
    4. Suganya says

      March 31, 2009 at 4:22 pm

      I enjoyed snacking them too. Glad you liked it 🙂

      Reply
    5. varsha says

      March 30, 2009 at 6:09 pm

      Muffins loook moist n perfect Usha..:)

      Reply
    6. Ashwini says

      March 30, 2009 at 12:47 pm

      love this muffins...looks yum

      Reply

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