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.
1
Mix the dry ingredients: both types of flour with the baking powder.
- Cornmeal: 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.
- Chicken egg: 1 piece
- Sugar: 50 g
- Clarified butter (ghee): 40 g
- Whey: 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.
