Description
Very tasty, fluffy and tender corn muffins, they can even serve hot meals instead of bread. With a Cup of tea or coffee-great Breakfast.
Ingredients
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Flour
80 g
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Corn flour
65 g
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Leavening agent
0.5 tsp
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Chicken egg
1 piece
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Milk
100 ml
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Butter
50 g
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Brown sugar
2 tsp
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Salt
0.25 tsp
Cooking
In a bowl put sifted flour, corn flour with baking powder.
Add 2 tsp of cane sugar.
Add to flour mixture the egg, milk, mix until smooth.
The batter should be like thick cream.
Pour the batter in silicon moulds cake pans.
Bake in a preheated 180 degree oven for 25 minutes. Bon appetit.
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