Time: 25 min.
Complexity: easily
Quantity: 12 cupcakes

These muffins, filled with a warm, honey-infused corn flavor, are soft on the inside and firm on the outside, and ready in less than half an hour. Prepare a 12-cup metal muffin pan and liners. The batter is mixed in minutes, spooned into the muffin pans, and baked until done. They're a perfect accompaniment to tea or a main course in lieu of traditional cornbread.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup premium flour
• 1 tbsp baking powder
• 0.5 cup granulated sugar
• 1 teaspoon of salt
• 1 cup whole milk
• 2 large eggs
• 55 g butter, melted
• 1/4 cup honey
• Special equipment: paper muffin cups and a 12-cup metal muffin pan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, eggs, milk, honey

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• In a large bowl, combine the cornflour, wheat flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the liquid mixture to the dry mixture and knead into a dough.
Step 3
• Place paper liners in a metal pan. Divide the batter evenly among the pans. Bake for 15 minutes, until golden brown.

Votes: 2