For the preparation of these corn muffins, wheat flour mixed with a little cornmeal medium grinding. It is this type of cornmeal that will fill your pastries characteristic aroma and will give the crumb a moderate crunch. Besides flour for dough you need only butter, sugar, eggs, milk and baking powder. A simple set of ingredients that will allow you to enjoy delicious, soft, slightly crumbly inside muffins with a fabulous home aroma. They are perfect suitable for breakfast or for a snack and prepared very быстро. 
Time: 55 мин. Difficulty: Easy Quantity: 12pcs Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 tbsp. wheat flour
- 1 tbsp. Sahara
- 1 tbsp. medium flour corn flour
- 2 tbsp. l baking powder
- 1.5 tsp salt
- 1.5 tbsp. whole milk
- 220 gr butter, melted and cooled
- 2 large eggs
Recipes with similar ingredients: premium flour, sugar, flour corn, baking powder, milk, butter, eggs
Recipe preparation:
- Preheat the oven to 175 ° C.
- Lay out the paper liners in a mold for 12 muffins. In the bowl mix the wheat flour with a spatula mixer sugar, cornmeal and salt. In a separate bowl, mix the milk, melted butter and eggs. Whipping with a mixer at low speed, pour the liquid mixture into flour and mix. Put the dough in molds, filling them to the very top. Bake 30 minutes, until the tops will not become crispy and a toothpick inserted in the center muffin won’t come out clean. Cool slightly and lay out forms.
