Chive-Corn Muffins

Directions

1. 1
   Position rack in center of oven and preheat to 425F.
2. 2
   Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray.
3. 3
   Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl.
4. 4
   Stir in chives.
5. 5
   In another medium bowl whisk yogurt, eggs, and melted butter.
6. 6
   Add yogurt mixture to dry ingredients and stir just until blended.
7. 7
   Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
8. 8
   Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins.
9. 9
   Transfer pans to rack and let muffins cool in pans.
10. 10
    (Can be prepared 4 hours ahead.
11. 11
    Leave muffins in pans; let stand at room temperature.
12. 12
    Rewarm in 350F oven just until warm, about 5 minutes.)
13. 13
    Remove from pans and serve.