Somehow I made it and not even at the last minute. It’s been almost an entire year since my last (which was my first!) #baketogether. Remember? I made a Summer Kiwi Cake and as odds would have it, yogurt was involved in that recipe, just as today’s Passion Fruit Corn Muffins.
What makes me even happier to bake up corn muffins with this month’s #baketogether is that I actually met Abby Dodge at the IACP conference this year and she was just as lovely in person as she is on Twitter! Which is what all this blogging, tweeting, and status updating is all about really; connecting with real people, cooking with real ingredients, and ultimately just being…real.
That’s why I loved this muffin recipe. Throw a few ingredients in a bowl, whisk them up (I used my trusty dough whisk for the task) and pop them in the oven while the sweet smells drift up and out of the hot oven. Why passion fruit and guava? Because the day I baked them I needed a little sunshine in my life due to horrible weather (literally). Nothing cures a rainy day better than a tart corn muffin with a sweet and tropical glaze to coat it.
My adaptations to Abby’s recipe included:
- The use of vanilla salt instead of regular salt. This is easily made by storing a split vanilla bean in a jar with your favorite salt and letting it infuse for a few weeks. Perfect for baking treats!
- Substitution of buttermilk for Greek yogurt. Oh, I know that both are two completely different things, but I worked with what I had and what I didn’t have was milk, much less buttermilk. The yogurt adds a nice tang to the corn muffin, and although you’d think it’d be a dense muffin, it was quite light!
- Addition of water: since the yogurt was so thick and creamy, I wanted the batter to be a little easier to pour into the muffin liners, so I added a few tablespoons of cool water to the mix.
Passion Fruit Corn Muffins for #baketogetherPrint Recipe
- ¾ cup 3 3/8 ounces all purpose flour
- ⅓ cup 1 1/3 ounces finely ground yellow cornmeal
- ⅓ cup 2 3/8 ounces granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon vanilla salt
- ½ cup Chobani Passion Fruit Greek Yogurt
- 1 large egg room temperature
- 3 tablespoons canola or vegetable oil
- 3 tablespoons water
- guava paste to taste
- Preheat oven to 350F. Place 9 muffin liners in muffin pan and set aside.
- In a large bowl, stir together flour, cornmeal, sugar, baking powder, and vanilla salt.
- In a separate but smaller bowl, whisk together Passion Fruit Greek Yogurt, egg, and oil. Add to dry ingredients and mix.
- Depending on how wet or dry the batter is, add water until consistency is sturdy but dropable into muffin liners.
- Fill liners with 1/4 cup each of batter. This batter made 9 muffins. Bake for 20 minutes until muffins bounce back to the touch. Cool and glaze by melting guava paste in the microwave for 20 seconds. Serve and enjoy!
You still have a few more days to join #baketogether! What team will you been in: Team Savory like Barbara’s Poblano and Queso Fresco Corn Muffins or whip up your own version of Team Sweet, like I did? Head on over to Abby’s site, adapt the recipe to your liking, and get baking!