Little Corn Muffins
4 servings
30 minutes
Mini corn muffins are a delightful treat from Mexican cuisine that combines the tenderness of the dough with the spicy flavor of cheese and spices. Their roots trace back to traditional Mexican baking, where corn flour plays a key role. These mini muffins have a light sweetness balanced by the spiciness of cayenne pepper and the aroma of garlic. Yogurt adds pleasant moisture, while pepper jack cheese enriches the flavor. They are convenient to serve at parties or as a snack with spicy Mexican dishes. They pair perfectly with sauces and hot dishes and are also great as a snack.
1
Preheat the oven to 220 degrees. Grease 2 small muffin pans with vegetable oil.
2
Melt the butter in a saucepan over low heat. Add finely chopped onion and cook, stirring, for 3 minutes without browning. Add minced garlic and cook for another 3 minutes, stirring. Let it cool.
- Butter: 4 tablespoons
- Onion: 60 g
- Garlic: 2 cloves
3
In a bowl, mix both flours, sugar, baking powder, salt, baking soda, and cayenne pepper.
- Wheat flour: 1 glass
- Cornmeal: 1 glass
- Sugar: 1 tablespoon
- Baking powder (raising agent): 2 teaspoons
- Salt: 1 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Baking soda: 0.5 teaspoon
4
In another bowl, mix yogurt, milk, and eggs. Add onion and grated cheese.
- Plain (natural) yoghurt: 100 ml
- Milk: 1 glass
- Chicken egg: 2 pieces
- Onion: 60 g
- Pepper Jack cheese: 60 g
5
Make a hole in the center of the flour mixture and mix in the yogurt mass. Knead well, but not for long.
6
Place 1 tablespoon of dough in each mold and bake for 10-12 minutes until done. Cool for 5 minutes in the mold and transfer to a plate.