2 tbsp. fresh parsley
3/4 c. plain yogurt
7 tbsp. yellow instant masa mix or yellow cornmeal
2 tsp. baking powder
1/2 tsp. ground coriander
1/2 tsp. salt
1 c. unbleached all purpose flour
1/2 c. bacon fat
2 eggs
1/4 c. sugar
1 tsp. dried red pepper flakes
1/2 tsp. baking soda
Butter

Position rack in center of oven and then preheat to 375 degrees. Generously grease 8 (1/2 cup) muffin cups.

Finely chop parsley. Add all remaining ingredients except butter and mix 3 seconds, stopping once to scrape down sides of bowl. Continue processing until just mixed, about 1 more second. Divide batter among prepared muffin cups. Bake until light brown, 20 to 25 minutes. Serve corn muffins warm with butter.