This makes 6 muffins, but the recipe can easily be doubled. I like to serve them warm with salad. It’s nice for guests to have these muffins when they’re over for dinner, as it’s a rather unusual sort of bread (at least where I live).
Ingredients:
¾ cup cornmeal
¼ cup flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
30 g butter, softened
2 tbsp honey
1 cup yogurt
Instructions:
1. Mix the cornmeal, flour, baking powder, baking soda, and salt together.
2. Add the butter, honey, and yogurt. Mix well.
3. Pour the batter into muffin cases or tins. Bake for 20-25 minutes at 190 C.
4. Serve with butter.
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