I started this blog over a year ago as a summer project. It's become a way for me to keep track of all my culinary creations while sharing them with my friends and family. It's really helped me expand my cooking arsenal. I've made lots of things from scratch and tried lots of new ingredients. Thanks for sharing it all with me.
Notes: This recipe is an altered version of Smitten Kitchen's corn muffins. Scott is not crazy about kernels of corn in his muffins so I left those out. I also didn't have any buttermilk, but I did have yogurt. I had some leftover manchego cheese that needed using up, so hey, why not? They turned out great.
Ingredients:
1 cup unbleached all purpose flour
1 cup cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 teaspoons raw sugar
1/3 cup shredded manchego cheese
1 cup vanilla yogurt
2 eggs
3 tablespoons melted butter
3 tablespoons olive oil
Directions:
Heat your oven to 400. Line your muffin tin with paper cups.
Pour melted butter and olive oil into a large bowl. Beat the eggs slightly and add those in with the yogurt and the cheese. Mix the wet ingredients together.
Add flour, cornmeal, salt, baking powder, baking soda, and sugar into the bowl. Once all the dry ingredients are in the bowl, then mix everything together. Don't worry about getting it perfectly smooth, just combine everything.
Scoop out the batter into the muffin tin and bake for 15-18 minutes until a tester comes out clean and the muffins are very lightly golden brown on top.
Store in an airtight container and enjoy!
Yay! Congrats on your 100th post! Keep the recipes coming!
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