Ostara Cornbread Recipe
These delicious and festive cornbread muffins are fluffy and tender, making it the perfect side dish for your Ostara table!
Maple cornbread muffin (adopted from Laura Vitale's Maple Cornbread Muffins recipe)
1 cup of Plain Flour
1 cup of Cornmeal
1/3 cup of Amber Maple Syrup
3 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Salt
1 cup of Natural Yoghurt (or 1/2 cup Greek yoghurt + 1/2 cup milk)
1/4 cup of Unsalted Butter, melted
1 large Egg
Mixed seeds for toppings
Maple butter (to serve):
Whisk together 1/4 cup of softened unsalted butter and 1 tbsp of maple syrup
1) Preheat the oven to 180C and add a small knob of butter into each well of a 12-well muffin tin. Preheat the oven with the tin in it to melt the butter. 2) In a large bowl, mix together the flour, cornmeal, baking powder, baking soda and salt, set aside. 3) In a separate bowl, combine the yoghurt, maple syrup, melted butter and egg. Mix the wet and dry ingredients and mix until all combined. 4) Take out muffin tin from the oven and fill each well with 1 heaped tablespoon of the batter. Bake the muffins for about 20 minutes or until fully cooked through. 5) Serve the warm muffins with maple butter.