Friday, September 18, 2015
I was craving some cornbread.. It tends to be sweeter almost like cake so I was looking for something with a bit less sugar. I adapted the following recipe: http://www.epicurious.com/recipes/food/views/cornbread-muffins-with-maple-butter-237892
I used homemade yogurt instead of buttermilk and probably 1/2 T less sugar. Baked in paper lined mini muffin pans for 10 mins at 375 F so I ended up with 24 muffins. They still looked pale when I took them out but were perfectly cooked. Note, while still warm they tended to stick to the paper liner, but I had no such problem on the next morning. The are buttery, crumbly, with the right amount of sweetness.
I also had these with maple butter, but I don't think it is quite necessary, although it makes them a bit more special I think. These would probably store well in the freezer, too, so you can enjoy a quick bite whenever you crave it. ;)