Corn Muffin with Cheesy Yogurt | Sanjeev Kapoor Khazana
Freshly baked corn muffins topped with cheesy yogurt dip.
CORN MUFFINS WITH CHEESY YOGURT DIP
Ingredients
2 cups boiled and crushed corn kernels
3 tablespoons cream cheese
2 tablespoons thick yogurt
Salt to taste
Crushed black peppercorns to taste
1 teaspoon red chilli flakes
2 tablespoons cornstarch
2 eggs
2 tablespoons panko
1 teaspoon finely chopped chives
Chopped spring onion greens for sprinkling
Method
1. Preheat oven at 180° C.
2. Mix together the corn, salt, crushed peppercorns, chilli flakes and cornstarch in a bowl.
3. Add eggs and mix well. Add panko and mix again.
4. Fill a silicon muffin mould tray with the prepared mixture, put in the preheated oven and bake for 10-15 minutes. Remove from oven and bring to room temperature.
5. Combine yogurt, cream cheese, salt, crushed peppercorns and chives in another bowl and mix well. Refrigerate to chill.
6. Demould and place the muffins on a serving platter. Top with the cheesy yogurt dip and sprinkle spring onion greens. Serve immediately.
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Plant Based Vegan Cornbread: Whole Food Plant Based Recipes
Looking for a Plant Based Vegan Cornbread recipe that is gluten free, oil free AND refined sugar free? Well here it is, and boy is it delicious. Approved by my best food critic, Talia Dalton! =) This cornbread would go great with my Super Chili recipe or it is great on its own with a little jam.
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#plantbasedcooking #vegan #plantbased
Easy Corn Muffin in a Mug | A one and Done Recipe | Weight Watches Corn Muffin #weightwatchers
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Easy, Gluten-Free Jalapeño Corn Bread Muffins Ready in 10 Minutes | Alt-Baking Bootcamp | Well+Good
These jalapeño corn muffins are gluten-free, dairy-free, and absolutely delicious. They're the perfect easy snack to bake at the beginning of the week, and enjoy for breakfast, or whenever you're craving something savory. Full recipe below!
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GF Keto-Friendly Jalapeño Corn Muffins Recipe
Ingredients:
1 cup Bob’s Redmill Medium Fine Cornmeal
½ cup White Rice Flour
½ cup Almond Meal
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
¼ cup Cane Sugar
2 Eggs
½ cup Grapeseed Oil
1 cup Unsweetened Almond Milk
¼ cup Honey
½ cup TJ’s Hot & Sweet Jarred Jalapenos, finely chopped
1. Preheat oven to 350 degrees. Grease large muffin tin with non-stick cooking spray. Alternatively, can be made as cornbread in loaf or cake pan if no muffin tin is available.
2. Combine all dry ingredients in large mixing bowl. Combine All wet ingredients, except jalapeños, in medium mixing bowl. Whisk until yolks and honey are fully emulsified into oil and milk. Add wet mixture to dries.
3. Lastly, add in jalapeños--tailor amount to taste, these pack quite the spicy punch! Bake for 10 mins, rotate, bake for another 7-10 mins, or until desired golden color is achieved. Best eaten warm with butter!
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Well+Good believes that wellness and health should be attainable for all—and recognizes the many barriers that prevent that from becoming a reality. Sitting at the cross-section of trends, service, and evidence-based journalism, we work to inform, empower, and educate communities and individuals when it comes to fitness, mental health, beauty, food, relationships, finance, and all other ways your day-to-day impacts your ability to live well, while working to challenge the systems that could hold you (or others) back. Your well-being is a birthright. Wellness is how you get there.
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Abe's Vegan Cornbread Muffins
Found these little muffins at the store the other day, and I couldn't resist. Baked goods are always iffy in the vegan universe, and these fall into the _________ category. Below is a link directly to Abe's Muffins as well.
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