Anonymous
These turned out well, with some serious substitutions and adjustments. The biggie was to use masa harina instead of cornmeal. That may have thrown off the proportions for liquid, because I had to add another 2 T of oil, and about 3/4 C of milk to get anything like a batter. Then my yield was 12 instead of 8 muffins (no complaint there!) I also used granulated sugar instead of raw and 1/4 C of sour cream along with 1/2 C greek yogurt. I also added a couple tablespoons chopped jalapeño pepper. I also used a lime infused oil which goes nicely with the pepper. I cut the leavening for my high altitude, raised the temperature, and still had to bake beyond 20 minutes. (Baking time is usually shorter at altitude.)
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