3/4 cup all-purpose flour or gluten-free flour mix 2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt 2 large eggs
3/4 cup (one 6-ounce cup) 2% or nonfat plain Greek yogurt
1/2 cup almond milk
1/4 cup honey
1/4 cup melted coconut oil or butter 4 tablespoons Flavolution Honey Sriracha seasoning
Preheat the oven to 400 degrees.
Grease a 12-cup muffin tin.
In a large bowl, whisk together the cornmeal, flour or gluten-free blend, baking soda, baking powder, salt and Flavolution Honey Sriracha seasoning.
In a medium bowl, lightly beat the eggs. Add the yogurt, milk, honey, and melted coconut oil or butter and whisk to combine well.
Add the wet ingredients to the dry ingredients and fold together until just incorporated. The batter should be light and fluffy, so try not to stir too much and deflate the batter.
Fill the 12 muffin cups. Then bake 10-12 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.
Sprinkle some Flavolution Honey Sriracha on top of the muffins after they’ve baked.
Serve warm with butter and/or your favorite jam, as desired. Once cooled, wrap and store any leftovers in the refrigerator. Gently reheat in the microwave. If you let them go a day or two and they seem dry, wrap in a damp paper towel and gently reheat in the microwave.
Additions: for “cornier” muffins, add 15oz canned corn kernels, drained, with the wet ingredients.