LUCY BURDETTE: I'm excited about this time of year because it brings my favorite Halloween event in Key West: the zombie bike ride. Last year, John and I and a friend rode in this with 10,000 other zombies--what a blast! I loved it so much that you'll find it's the scene of the murder in KILLER TAKEOUT.
But even the scariest goblins and witches and zombies need something that isn't too sweet before they head out to gather their treats or do their tricks. These muffins are sweet enough to appeal to all ages and go perfectly with a pot of chili or soup.
1 1/4 cups cornmeal
Three-quarter cup all-purpose flour
2 teaspoons featherweight sodium baking powder
1 teaspoon ENER baking soda substitute ( One half teaspoon if you are using regular baking soda)
1/4 teaspoon kosher salt
2/3 cup milk
2/3 cup plain yogurt
1/4 cup maple syrup
3 tablespoons melted unsalted butter
Preheat the oven to 400. Grease the paper cupcake liners with a little spray on olive oil. (I didn't do this the first time and they stuck to the bottom.)
Combine all the dry ingredients well in one bowl. Beat the eggs into the yogurt and milk. Add the maple syrup and the kosher salt and mix. Stir the wet ingredients into the dry ingredients with a few strokes. Fold in the butter. Try not to over stir or the muffins will be tough.
Distribute the batter between the 12 cups. Bake for about 16 minutes until a toothpick poked into a muffin comes out clean.
Let them rest for three minutes and then remove from the pan and serve quickly with more butter, and honey if desired.
Serve with chili or other hearty soup and send your trick-or-treaters on their way.
PS I think these would also be very good for breakfast with a cup of blueberries folded into them. It might extend the baking time a minute or two.
Note: By using the non-sodium baking powder and baking soda, you omit about 1500 mg of sodium in these muffins!
KILLER TAKEOUT is coming next April, but available for pre-order today!
And you can follow Lucy on Facebook,