Mini Corn Muffins
Baking and Desserts • Mexican
Description
Mini Corn Muffins
Ingredients
- Butter 4 tablespoons
- Onion 0 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 5 fl oz
- Chicken Egg 2 pieces
- Monterey Jack Cheese 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 430°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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