Time: 1 hour.
Complexity: easily
Quantity: 24 muffins

Mini corn muffins with ham and cranberries - a detailed recipe.

Ingredients:

Cranberry relish

• 2 cups fresh or frozen cranberries
• 1/3 cup sugar
• Zest of one orange
• A pinch of coarse salt
• Special equipment: 24-compartment mini muffin pan

Mini corn muffins

• 3/4 cup corn flour
• 3/4 cup premium wheat flour
• 1/4 cup sugar
• 1 tbsp. baking powder
• 1 teaspoon coarse salt
• 2/3 cup whole milk
• 1 large egg
• 6 tbsp (90 g) unsalted butter, melted
• Non-stick cooking spray

Filling

• 3 tbsp (45 g) unsalted butter, softened
• 1 tbsp finely chopped chives
• 120 g of sliced ​​ham, each piece cut into four pieces

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.

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premium flour, eggs, milk, cranberry sauce, Orange zest, cranberry, ham

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Preparation:

Step 1
• Make cranberry relishIn a medium saucepan, combine cranberries, sugar, orange zest, salt and 1 cup water and bring to a boil.
  
  Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 12 minutes. Let cool completely. The relish can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Step 2
• Make mini muffins: Preheat oven to 350°F (180°C). Spray a 24-cup muffin tin with cooking spray.
Step 3
• In a large bowl, combine the cornmeal, wheat flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, and butter until well combined. Pour the milk mixture into the cornmeal mixture and stir until smooth. Pour the batter into the prepared pan.
  
  Bake until a wooden skewer inserted into the center of a muffin comes out clean, about 12 minutes. Cool in the pan for 5 minutes. Remove the mini muffins from the pans.
Step 4
• Prepare the filling and serve.Mix the butter and onion in a small bowl. Using a serrated knife, cut the muffins in half. Spread the bottom halves with the onion butter. Top with the ham. Spoon the cranberry relish over each. Top with the muffin tops and arrange on a serving platter.

Votes: 2

Author of the recipe - Patricia Heaton is an American actress, comedian, and producer.