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Add a photoSavory muffins ideal for a weekend breakfast
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 tbs sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cayenne pepper
- 1/4 cup fresh chives and dill, chopped
- 1 1/2 cups plain yogurt
- 2 large eggs
- 3 tbs butter, melted
Directions
- Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives and dill.
- Whisk yogurt, eggs, and melted butter in another medium bowl.
- Add yogurt mixture to dry ingredients and stir just until blended.
- Divide batter among greased (or silicone) muffin cups, using about 1/3 cup batter for each standard muffin cup.
- Bake at 220°C for 20 minutes or until muffins are puffed and golden (trick with a toothpick).
- Let muffins cool in muffin cups, then remove from the cups and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 10 servings | |
| Calories 177 | |
| Calories from Fat 53 | 30% |
| Total Fat 6.05g | 8% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 604mg | 25% |
| Potassium 117mg | 3% |
| Total Carbs 25.36g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.41g | 2% |
| Protein 5.05g | 8% |
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