These muffins were pretty good. The recipe caught my eye on the Food52 blog because it included a cup of sour cream. My guess is that they would have been great if I had followed the recipe exactly, but I wanted to use Greek yogurt instead of the sour cream listed in the ingredients. I think the muffins have potential with the yogurt, so I plan to continue working with them until I get it right.
I like the consistency of muffin and cake recipes that include sour cream. I also know that it’s often possible to substitute Greek yogurt for the sour cream, cutting some of the fat while retaining texture. Here’s where I ran into difficulty. I bought non-fat Greek yogurt by mistake. In baking, low-fat is okay; full fat is best. But forget non-fat.
Adapted from food52.com/recipes/32796-corn-muffins
1 cup corn meal (stone ground if possible)
1 cup all-purpose flour
1/4 cup sugar
1 TBS baking powder ( original recipe: 1 tsp. baking soda, 2 tsp. cream of tartar)
3/4 tsp. kosher salt
1 cup Greek yogurt ( original recipe: sour cream)
1/4 cup milk
2 eggs, beaten
1/4 cup butter, melted ( original recipe: butter or bacon fat)
1. Pre-heat oven to 425 degrees. Use paper liners in a 12 cup muffin tin.
2. Measure the corn meal, flour, sugar, baking powder, and salt into a large bowl. Whisk to combine.
3. Measure the yogurt, milk, eggs, and melted butter into another bowl. Whisk well.
4. Add the wet to the dry ingredients. Mix with a wooden spoon until just combined.
5. Using an ice cream scoop, fill the paper muffin cups.
6. Bake for 12 minutes. Cool in pan for a few minutes before removing the muffins to a wire rack.
I’m holding out hope that the next batch will be better. I think that it’s worth blogging works in progress. Not everything turns out perfectly the first time you make it.