These savory corn muffins are perfect for hot food at a warm chili, delicious Thanksgiving dinner, or brunch.
And this week By Andrea Janssen a Thanksgiving dinner. Not with a big stuffed turkey that we have to eat by just the five of us. But we did eat a delicious turkey filet. And additionally genuine thanksgiving meals. What exactly? That is something that will remain a secret until the last recipe this week. But the first meal is corn muffins. Cornbread and muffins, a side dish that is often eaten at Thanksgiving. Which could therefore not be left behind.
- Because your melt only half of the butter and then stir the rest of the butter through it, the butter is not super hot and cools down more quickly to room temperature.
- Since you have a combination of baking powder and soda used in the batter, the muffins will become very fluffy.
- A great addition is to add 40 grams of grated cheese into the batter.
- These corn muffins can be made one day in advance or in the morning. Warm them just before serving in the oven.
- These corn muffins can be stored for up to 3 days in a sealed box at room temperature.
- If you freeze the corn muffins immediately after baking, they can be stored for one month in the freezer. Thaw them and heat them in the oven just before serving.
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Corn Muffins
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Ingredients
- 315 ml milk
- 2 teaspoons vinegar
- 90 grams butter unsalted
- 2 eggs size L
- 300 grams corn flour
- 150 grams flour
- 60 grams sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
- Grease a cupcake tin with sunflower oil.
- Put the butter in a pan and let only half of the butter melt and then turn off the heat and leave it to let the remaining butter melt.
- When the mixture is cooled down for 15 minutes, whisk the eggs one at a time.
- In a second bowl, mix the cornflour, wheat flour, sugar, baking powder, salt, and sodium bicarbonate.
- Pour the milk mixture over the dry stuff and stir well (there could be some small lumps in the batter, that is no problem)
- Divide the batter between the 12 muffin holes (about three-quarters full). Put the baking tin in the oven and bake for 16 minutes.
- Check with a skewer if the muffins are cooked (the skewer should come out dry when pinched in the muffin) and get them out of the oven. If the muffins aren't done yet bake them for another two minutes.
- Let the muffins cool for 5 minutes in the baking pan on a rack. Then remove them from the pan and serve immediately.
Notes
- Because your melt only half of the butter and then stir the rest of the butter through it, the butter is not super hot and cools down more quickly to room temperature.
- Since you have a combination of baking powder and soda used in the batter, the muffins will become very fluffy.
- A great addition is to add 40 grams of grated cheese into the batter.
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