Muffins baked from whole grain corn flour and sweetened with molasses, are not only amazing in taste, they are also rich in fiber and trace elements found in two these products. The warm taste and aroma of corn and molasses is great complemented by spiced cinnamon and balanced refreshing orange zest. Muffins are very tasty, soft and slightly crumbly inside. Sprinkle oat tops before baking cereal to emphasize the beneficial properties of this baking. Parchment cookie cutters will also be an interesting accent, instead of обычных бумажных форм для маффинов. 
Time: 1 hour. 20 minutes. Difficulty: easy Quantity: 12 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. whole grain cornmeal
- 1 tbsp. premium wheat flour
- 0.5 tbsp. Sahara
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp fine salt
- 0.5 tsp soda
- 2/3 Art. plain yogurt or sour cream
- 0.5 tbsp. homogeneous applesauce
- 0.5 tbsp. molasses
- 0.5 tsp finely grated orange zest
- 2 large eggs
- 110 gr. melted butter (8 tbsp. l.)
- 1 / 4-1 / 3 Art. toasted oatmeal to sprinkle muffins (optional)
Recipes with similar ingredients: corn flour, higher flour varieties, sugar, baking powder, cinnamon, yogurt, sour cream, applesauce, molasses, Orange zest, eggs, butter, Hercules flakes
Recipe preparation:
- Preheat the oven to 175 ° C. Cut parchment paper into twelve squares measuring 12×12 cm. Lubricate with a thin layer of oil the inner surface of the mold is 12 muffins. Put one square parchment paper over one cell and fingers squeeze it inside so that it sticks to the walls of the mold. Squeeze if necessary paper and repeat the same with the remaining sheets (you can use paper muffin molds but parchment looks interesting).
- Combine corn and wheat flour, sugar, in a large bowl. cinnamon, soda and salt.
- In a separate small bowl, whisk together yogurt, apple mashed potatoes, molasses, orange zest, eggs and butter.
- Stir in the flour mixture and knead the dough (do not worry, if the dough is lumpy, it means that it is not over-beaten).
- Fill each mold almost to the top (use an ice cream spoon slightly sprinkled with culinary spray). Sprinkle each muffin with fried oatmeal.
- Bake by turning the other side in the middle of baking, until the toothpick inserted in the muffin comes out clean and the tops do not rise slightly and become elastic, 20-24 minutes. Give rest without removing from the mold for 3 minutes, then lay on grill and let cool completely, 30 minutes. Keep cooled muffins in an airtight container for no more than 3 days.
