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Cornmeal Muffins with Raisins or Sea-Buckthorn, EVOO and Greek Yogurt

This contemporary Greek recipe for cornmeal muffins studded with either the ancient super food sea-buckthorn or great Greek dried currants from Corinth make for an amazing breakfast treat! The Greek yogurt, extra virgin Greek olive oil and honey add tang, sweetness and moisture to this lovely Mediterranean diet recipe!

Course breakfast
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword Corinth raisins, cornmeal, Diane Kochilas, Greek olive oil, Greek yogurt, sea buckthorn
PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 12 MUFFINS

Ingredients

  • 1/2 cup dried sea buckthorn berries, raisins or Corinthian currants
  • 1 cup cornmeal
  • 1 cup buttermilk
  • 1 1/3 cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1 ⁄2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg
  • 1/2 cup Greek extra virgin olive oil
  • 1/2 cup Greek honey
  • ½ cup Greek yogurt

Instructions

  1. Soak the sea buckthorn or raisins in ¾ cup warm water for 5 minutes. Drain.

  2. Combine cornmeal and 2/3 cup of the butter milk and set aside.
  3. Mix together flour, baking powder, salt and baking soda.
  4. Beat egg and add the olive oil, honey and remaining buttermilk and Greek yogurt.

  5. Add to cornmeal-buttermilk mixture and then to flour mixture. Add the dried sea-buckthorn berries or raisins/currants.

  6. Place in greased muffin tins and bake at 400F for twenty minutes or until golden and set. Remove, cool and serve.