A Serbian astronomy friend that we met in Madison made these muffins for us last fall, and they very quickly became my staple cornbread recipe. They're super moist and healthier than regular cornbread.
They're amenable to lots of variations. The original recipe calls for the addition of feta, which makes them the most eastern European-like. The kids like them plain. I like to mix in a handful of chopped pickled jalepenos and queso fresco if I'm serving them with chili. It's also been really easy to make them gluten free as there is very little regular flour in them.
Depending on your additions, the recipe below makes about 10-12 muffins
3 eggs
1.5 c yogurt
3 T oil
7.5 T flour*
7.5 T (56 g) cornmeal
1 T baking powder
3/4 t salt
Additions: cheese (feta, queso fresco, cheddar) - 1/4 - 1/2 lb, peppers, bacon, etc
*(for gluten free muffins, I use 4.5 T (42 g) of corn flour + 3 T of a 1:1 replacement flour mix
Stir together the wet ingredients, stir together the dry ingredients, add the dries to the wets and mix. Fold in any additions that you're using. Bake at 375 for 18-25 min until a toothpick comes out clean. Note: these tend to stick to regular muffin liners a lot, for some reason. I use silicon liners, and they pop right out with no mess. You can also grease your regular foil or paper liners with a spray oil.
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