Last Updated on June 3, 2015 by Chef Mireille
Blogging Marathon #36
Theme: Kid’s Delight – Oven Baked Snacks
This is a recipe from 750 Best Muffin Recipes for Srivalli’s Cookbook Cooking Challenge. This book is a muffin encyclopedia for every category – including Gluten Free and Vegan. This recipe was taken from the Vegan section of the book but since I am not Vegan, I used dairy milk and yogurt instead of soy.
I love cornmeal. Being from the Caribbean, we use it a lot in everything from beverages like Akasan, Breakfast Porridge and desserts like Cornmeal Pudding, so this recipe right away appealed to my taste buds. If you are a cornmeal lover like me, you will love these muffins.
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- 3/4 cup Greek yogurt
- 1/3 cup + 4 tablespoons milk
- 1/3 cup vegetable oil
- 1 tablespoon lemon zest
- 1 1/4 cups fresh berries
Preheat oven to 400 F. Line a muffin tray with liners or spray with non stick spray.
Combine all the dry ingredients together in a large bowl.
In a smaller bowl, mix the yogurt, milk and oil until well combined. Add this and the lemon zest to the dry ingredients until just combined.
Using a rubber spatula, fold in the berries until incorporated.
Bake for 20 minutes. Cool and remove from muffin tins.
Serve for breakfast or as a snack.
This post is for the CC Challenge of the month