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Strawberry Corn Muffins
This is one of the first muffin recipes I created when I became the owner of The Beechmont Inn. Strawberries are a favorite of mine and I love the taste and texture of cornmeal. Try the Blueberry Cornmeal Pancake recipe I listed, too.
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Cook Time : 20-25 minutes Yield : N/A |
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1/3 cup sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 cups strawberries (cut in small pieces)
- 1 cup vanilla yogurt
- 1/4 cup canola oil
- 1 egg, slightly beaten
Preparation
Preheat oven to 350 degrees. Grease muffin pan or line with paper cups.
In a large bowl, combine and whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and toss gently to coat with the flour mixture.
In a small bowl, whisk together the yogurt, oil and egg.
Add yogurt mixture to flour mixture and combine until dry ingredients are just combined. Do not over-mix.
Fill muffin cups about 2/3 full and bake for 20-25 minutes.
In a large bowl, combine and whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and toss gently to coat with the flour mixture.
In a small bowl, whisk together the yogurt, oil and egg.
Add yogurt mixture to flour mixture and combine until dry ingredients are just combined. Do not over-mix.
Fill muffin cups about 2/3 full and bake for 20-25 minutes.
