Yoghurt Corn Muffins With Corn

Name: Yoghurt Corn Muffins With Corn
Ingredients: 125 g fine polenta or 125 g cornmeal; 55 g flour (I use spelt); 70 g whole wheat flour (I use spelt); 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon sugar (more if you like it sweeter); 125 g yoghurt; 1/4 cup water, about; 1 egg, beaten; 200 g corn kernels (I use canned); 125 g cheese, shredded (optional)

11 ingredients

5 steps

Ingredients

125 g fine polenta or 125 g cornmeal
55 g flour (I use spelt)
70 g whole wheat flour (I use spelt)
1/4 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar (more if you like it sweeter)
125 g yoghurt
1/4 cup water, about
1 egg, beaten
200 g corn kernels (I use canned)
125 g cheese, shredded (optional)

Directions

1

In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre.
2

In a separate bowl combine yoghurt and egg. Add corn kernels, water and cheese if using. Mix well and pour into the well in the dry ingredients. Mix to form a soft, thick dough. If it its too dry, add more water tbs by tbs until your dough looks right (it should be creamy and thick, very much like cake dough).
3

Pour into prepared muffin tins.
4

Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until lightly golden and baked through.
5

Enjoy!