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Turkish Corn Muffins - Misir Ekmegli
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Leeya bat Avraham


  • 3/4 cup (175 ml) unbleached all-purpose flour
  • 1/4 - 1/3 cup (80 ml) granulated sugar
  • 2 tsp (10 ml). baking powder
  • 1 tsp (5 ml). baking soda
  • 1/2 tsp (2 ml). salt (optional)
  • 1/2 cup (125 ml) yellow cornmeal
  • 1/2 cup (125 ml) grits
  • 1/2 cup (125 ml) egg substitute (or two large eggs)
  • 1 cup (225 ml) non-fat or low-fat plain yogurt
  • 3/4 cup (175 ml) non-fat sour cream
  • 3 tbsp (45 ml). olive oil
  • Preheat oven to 375 degrees (200 C.) Fahrenheit.
  • Spray muffin tins with non-stick cooking spray.
  • Combine dry ingredients in one bowl.
  • Use 1/4 to 1/3 cup (80 ml) sugar, depending on preference of sweetness.
  • You may want to add just 1/4 first and taste the batter, then add more sugar if you want it slightly sweeter in flavor.
  • In another bowl, combine liquids.
  • Fold dry ingredients into the liquid and combine until just moistened. Don't overmix.
  • Pour batter into muffin tins until each is about 3/4 full.
  • Bake on the center rack for 15-20 minutes or until tester poked in the center comes out clean.
  • Check at 15 minutes to see how they look since ovens vary.
  • Allow to cool for a few minutes before removing from tins.
This is a solid muffin and is very heavy felling. It has a rich taste. It's very suitable for breakfast or a morning snack. It comes out very yellow in color and is very attractive.

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