Preheat the oven to 375°F (190°C). Spray 12 standard muffin cups with canola oil cooking spray, or use paper liners.
If using fresh corn, husk the ears and carefully remove all of the silk. Hold 1 ear upright, stem end down, on a cutting board. Using a sharp knife, slice straight down between the kernels and the cob, rotating the ear a quarter turn after each cut.Repeat with the second ear. Measure out 1 cup (6 oz/185 g) kernels; reserve the remainder for another use. If using frozen corn, thaw and pat dry with paper towels.
In a large bowl, stir together the all-purpose flour, cornmeal, whole-wheat flour, sugar, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt. Add the corn kernels and toss to combine.
In another bowl or a large, glass measuring pitcher, whisk together the yogurt, milk, canola oil, and eggs. Pour the wet ingredients over the dry ingredients and stir lust until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full.
Bake the muffins until they are lightly browned and a toothpick inserted into the center of a muffin comes out clean, 20-25 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months.Read More
2 ears corn or 1 cup (6 oz/ 185 g) frozen corn kernels
1 cups (6/2 oz/200 g) all-purpose (plain) flour
1/2 cup (2/2 oz/75 g) yellow cornmeal
1/4 cup (1 1/2 oz/45 g) whole-wheat (wholemeal) flour
1/3 cup (3 oz/90 a) sugar
1 tablespoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon ground cinnamon
Kosher salt
1 cup (8 oz/250 g) low-fat plain yogurt
1/4 cup (2 fl oz/60 ml) 1-percent-fat milk
1/4 cup (2 fl oz/60 ml) canola oil
2 large eggs
MAKES 12 Min
Tags
Breakfast