Corn Muffins

6 servings

30 minutes

Corn muffins are golden baked goods with a tender texture and sweet aroma. Their roots trace back to European culinary traditions where cornmeal is used to create light and fragrant products. Muffins have a pleasant balance between the light sweetness of honey and a hint of vanilla, while buttermilk gives them special softness. They pair perfectly with morning coffee or tea and can also be a wonderful addition to light desserts. The simplicity of preparation makes them accessible even for novice cooks, while their versatility allows for experimentation with add-ins like fruits, nuts, or even chocolate.

Energy value per serving

• Calories: 237.7
• Proteins: 4.2g
• Fats: 8.2g
• Carbohydrates: 36.8g

Ingredients

• Corn flour: 100 g
• Wheat flour: 100 g
• Chicken egg: 1 pc
• Melted butter: 40 g
• Serum: 120 ml
• Vanillin: pinch
• Sugar: 50 g
• Honey: 2 tbsp

Cooking steps

1. Mix the dry ingredients: both types of flour with the baking powder.

   Required ingredients:

   • Corn flour: 100 g
   • Wheat flour: 100 g

2. Beat the egg with sugar, add butter and whey. Whisk with a blender or whisk. Add honey and vanilla while whisking.

   Required ingredients:

   • Chicken egg: 1 piece
   • Sugar: 50 g
   • Melted butter: 40 g
   • Serum: 120 ml
   • Honey: 2 tablespoons
   • Vanillin:  pinch

3. Mix with the flour mass. Knead carefully.

4. Pour into a silicone muffin (or cake) mold, filling it 3/4 full. Place in a preheated oven for 15-20 minutes.