Mini Corn Muffins
Baking and Desserts | Mexican cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Mini Corn Muffins
Ingredients
- Butter - 4 tablespoons
- Onion - 2.1 oz
- Garlic - 2 cloves
- Wheat Flour - 1 cup
- Corn Flour for Polenta - 1 cup
- Sugar - 1 tablespoon
- Baking Powder - 2 teaspoons
- Salt - 1 teaspoon
- Cayenne Pepper - ¼ teaspoon
- Activated Baking Soda - ½ teaspoon
- Milk - 1 cup
- Natural Yogurt - 3 fl oz
- Chicken Egg - 2 pieces
- Monterey Jack Cheese - 2.1 oz
Step by Step guide
Step 1
Preheat the oven to 428°F. Grease 2 mini muffin pans with vegetable oil.
Step 2
Melt the butter in a saucepan over low heat. Add the finely chopped onion and cook, stirring, for 3 minutes without browning. Add the minced garlic and cook for another 3 minutes, stirring. Let it cool.
Step 3
In a bowl, mix both flours, sugar, baking powder, salt, baking soda, and cayenne pepper.
Step 4
In another bowl, mix the yogurt, milk, and eggs. Add the onion and grated cheese.
Step 5
Make a well in the center of the flour mixture and fold in the yogurt mixture. Mix well, but do not overmix.
Step 6
Spoon 1 tablespoon of batter into each mold and bake for 10-12 minutes until done. Cool for 5 minutes in the pan and transfer to a plate.
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