Corn Muffins – A Complete Cooking Recipe. friends: 
Food Photography: Hally Burton Time: 30 min. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2/3 Art. cornmeal
- 1/3 Art. premium flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/2 tbsp. finely chopped onions
- 1/3 Art. milk
- 2 large eggs, beat lightly
- 2 tbsp. l ghee
- Cooking oil
Recipes with similar ingredients: premium flour, flour corn, onions, eggs, milk
Recipe preparation:
- Preheat the oven to 230 C. Grease the mold with vegetable oil for baking with 24 small round recesses.
- In a medium-sized bowl, combine cornmeal, wheat flour, baking powder, salt and pepper.
- In a separate bowl, mix onions, milk, eggs and butter. Pour the resulting egg mass into a bowl with flour and mix with a spoon.
- Pour 1 tablespoon of dough into each depression in the mold. Put in the oven and bake corn muffins until golden colors for 10 minutes.
