Ever since his famous No Knead Bread, I have been in love with Mark Bittman. Needless to say I was so excited when S got me his ‘How to cook everything vegetarian’ a couple of years ago. That book is an encyclopedia and even for someone who has been cooking vegetarian stuff all these years, I discover new ideas all the time. His muffins chapter has a simple muffins recipe and all the modifications / substitutions you can make to bake your favourites. On a Sunday morning, these seemed like the perfect things to go with a cup of milk as a light breakfast to precede a heavy lunch.
This is my adaptation of his recipe, where I’ve avoided eggs and used some cornmeal for some a bit of crunchy texture. You can omit the cornmeal and use all AP flour. The recipe can be doubled easily, this quantity was just perfect for our family of three.
The simplest ever yogurt muffins
Simplest ever yogurt muffins
Ingredients
Method
- Preheat oven at 400 F or 200 Celsius.
- Mix the dry ingredients in a large bowl with a fork.
- In a small bowl, whisk the wet ingredients (oil, yogurt and tea).
- Make a well in the large bowl with the flour and add the wet ingredients, bring them together with a spatula until mixed yet lumpy. Do not try to over mix or beat.
- Line a muffin tray with paper cups or oil the cups.
- Spoon into 6 medium sized muffins and bake for 15 minutes till golden brown.
- Eat warm.
corn meal is not same as cornflour right? what is it called in hindi/tamil? i haven’t come across it in SG.
wow this sounds soo simple…very handy..thanks!
HI……NanditaLovely recipe and clickIt sounds simple and easy to makeI do have some queries -Whats cornmeal called in hindi?Can we use wheat flour instead of maida?
I love cornmeal in a muffin — I like adding dried sour cherries to cornmeal muffins.
COrnmeal – Makke ka atta – sold in all supermarkets in flour sections, pale yellow coloured coarse flour, same one used to make makke ki roti – partner of sarson ka saag 🙂
hahaha thanks a ton Nandita. I never knew about this 🙂
I’m an avid reader of Mark Bittman’s columns in the NY Times online edition and he is simply superb!This looks like a great recipe – thanks!
Nags – I’m not sure if it is absolutely the same product, but it works fine wherever cornmeal is mentioned – I have even used this to make polenta.Miri – Isn’t he so simple and unassuming with his recipes? That book is a masterpieceHe also has a blog called ‘Bitten’ You’ll find the link in NYtimes.com
I’ve never tried cornmeal in muffins though I’ve used it in so many other things.
Muffins have come out fantastic! like the addition of fruit infusion, very flavorful 🙂
This was the first time I used it, and it adds nice texture Cynthia.Parita – they work well as a substitute to essences / extracts
In Delhi, I get makai ka atta and makai ka dalia… I had no clue which to sub for cornmeal 🙂
hiNandita,I was always wondering how i could make cornmeal cake at home here in India , now i will try making it…Thanks for this recipe can you tell me where i can get the dried blueberries in Mumbai
These look so good. Bookmarked!
I just baked these, using 1 C. flour and 1 C. cornmeal, 1 C. yogurt and 1/2 C. soymilk (ran out of yogurt), added lemon zest and juice and extra blueberries. Fantastic! and so healthy. Thank you for posting this great recipe.