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Chive Corn Muffins

by Celine and Company Catering

Nonstick cooking spray
1 cup all purpose flour
1 cup yellow cornmeal
1 T sugar
2 t baking powder
1 t salt
1/2 t baking soda
1/2 t cayenne pepper
1/4 cup chopped fresh chives
1 1/2 cups plain yogurt
2 large eggs
3 tablespoons unsalted butter, melted

  1. Preheat to 425F.
  2. Spray 10 standard muffin cups or 30 mini-muffin cups with nonstick spray.
  3. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl.
  4. Stir in chives.
  5. In another medium bowl whisk yogurt, eggs, and melted butter.
  6. Add yogurt mixture to dry ingredients and stir just until blended.
  7. Divide batter among prepared muffin cups.
  8. Bake until muffins are puffed and golden, about 20 minutes for standard muffins and 14 minutes for mini-muffins.
  9. Transfer pans to rack and let muffins cool in pans.
  10. Remove from pans and serve.


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