Chocolate Cornbread Muffins

Ingredients

• 5.6 ounces cornmeal
• 3.5 ounces whole wheat flour
• 1.8 ounces cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 4 tablespoons unsalted butter
• 2 large eggs
• 1 cup plain yogurt
• ½ cup whole milk

Instructions

1. 1
   Preheat the oven to 350 degrees F and generously oil or butter a muffin tin.
2. 2
   Set a mesh strainer over a bowl and sift together the cornmeal, flour, cocoa powder, baking powder, baking soda, sugar, and salt.
3. 3
   Microwave the butter on low-power until it's mostly melted and very soft. Whisk in the eggs and emulsify.
4. 4
   Whisk the yogurt and milk into the butter and egg mixture until uniform in color.
5. 5
   Dump the wet ingredients into the dry ingredients and fold together until well combined.
6. 6
   Divide the batter evenly between 9 standard-size muffins.
7. 7
   Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out without batter on it.
8. 8
   Serve hot, cool completely on a wire rack and store in an airtight container.