Cornmeal muffins

Votes: 1

Time: 55 min.
Complexity: easily
Quantity: 12 pcs.

To make these corn muffins, wheat flour is mixed with a small amount of medium-ground cornmeal. This type of cornmeal will infuse your baked goods with a distinctive flavor and impart a moderate crispness to the crumb. Besides flour, the dough requires only butter, sugar, eggs, milk, and baking powder. This simple set of ingredients will allow you to enjoy delicious, soft, slightly crumbly muffins with a wonderful homemade aroma. They are perfect for breakfast or a snack and are ready in no time.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

3 cups of wheat flour
1 cup of sugar
1 cup medium-ground corn flour
2 tbsp baking powder
1.5 tsp salt
1.5 cups whole milk
220 g butter, melted and cooled
2 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sugar, corn flour, baking powder, milk, butter, eggs

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Line a 12-cup muffin tin with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, cornmeal, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on low speed, pour the liquid mixture into the flour mixture and mix well. Spoon the batter into the muffin tins, filling them to the very top. Bake for 30 minutes, until the tops are crisp and a toothpick inserted into the center of a muffin comes out clean. Cool slightly and remove from the tin.

Categories:

recipe / Mixer / Breakfast / Desserts / Cupcakes, biscuits / / Food Network - recipes / American cuisine

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