Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Notes: If making up to 1 day ahead, remove muffins from pots after step 5 and cool on racks, then wrap airtight and store at room temperature. To reheat, set muffins slightly apart in a baking pan, cover loosely with foil, and bake in a 350° oven just until warm, 7 to 10 minutes. Return muffins to pots to serve. Offer butter with muffins. You may also bake the muffins in 8 muffin cups (2 1/2-in. diameter), either well buttered or lined with paper baking cups.

Recipe by Sunset May 2001

Gallery

Recipe Summary

Yield:
Makes 8 muffins
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash pots with soap and water, and dry well. Line pots with cooking parchment: Gently push center of a square into each pot; bend parchment edges outward slightly over edges of pots.

    Advertisement
  • In a small bowl, mix flour, cornmeal, baking powder, baking soda, and salt.

  • In another bowl, beat eggs and sugar until well blended. Add flour mixture, yogurt, onions, and melted butter; stir just until batter is evenly moistened.

  • Spoon batter equally into lined pots, filling pots almost to the top. Sprinkle with caraway seed. Set pots slightly apart in a 9- by 13-inch baking pan.

  • Bake muffins in a 400° regular or 375° convection oven until tops are lightly browned and centers are firm to touch, 18 to 20 minutes. Let muffins cool in pots 5 to 10 minutes.

  • Serve warm, or invert pots to remove muffins and lay on their sides on racks to cool. Serve muffins in parchment liners.

  • Nutritional analysis per muffin.

Nutrition Facts

211 calories; calories from fat 32%; protein 5.9g; fat 7.4g; saturated fat 4g; carbohydrates 30g; fiber 1.2g; sodium 443mg; cholesterol 69mg.
Advertisement
Advertisement