On my way to work, I usually walk past the Farmer’s Market just opposite King’s Cross Station. When I’m lazy and haven’t prepared breakfast, I pop by the baked goods stall and they have delicious savoury muffins and my favourite has got to be their cornbread muffins.
I’ve come up with my own version but in smaller sizes. I wanted to limit the damage, as this recipe is a danger to me — they are so easy to make, that I may not be having to swing by the Farmer’s Market for my morning fix.
Makes: 12 muffins
Time: 45 minutes
***I N G R E D I E N T S***
- 3/4 cup fine yellow cornmeal
- 1/4 cup all-purpose flour
- 1 tbsp sugar
- 1 teaspoon salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3 tablespoons light sour cream
- 3 tbsp oil
- 2 large eggs
- 2 tbsp honey
- 1 tbsp chopped pickled jalapeños
- 1/2 cup crumbled feta
- 1/4 cup salad onion
***M E T H O D***
- Preheat oven to 180 degrees C./375 degrees F. Lightly coat a 12-cup muffin tin with butter; set aside.
- Mix all the dry ingredients in a bowl (from the cornmeal to the baking powder).
- In a separate bowl, beat the eggs, then add the oil and honey. Mix until well combined.
- Gently fold in the liquid mixture into the dry mixture making sure it is well combined.
- Add the feta, jalapeños and salad onion at the end and combine.
- Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a knife inserted in the centre comes out clean.
- Remove from oven and cool on a wire rack. Once cool, add a dollop of sour cream.