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Corn flour muffins

0
2016
Kitchen American
Calorie content 267.3 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 9.2 gr.
Fats * 4.8 gr.
Carbohydrates* 54.1 gr.
* per 100 gr. product
Corn flour muffins
Content

Many housewives are experimenting with flours and looking for alternatives to premium wheat flour to avoid allergies. With great pleasure I want to share an easy recipe for the most delicate juicy corn flour muffins.

Ingredients

Cooking process

step 1 out of 10
Break the chicken eggs into a deep container. Then add the required amount of granulated sugar.
step 2 out of 10
Mix thoroughly with a mixer until smooth. You can also use a whisk, fork, or hand blender.
step 3 out of 10
Then pour in the required amount of kefir. Stir again.
step 4 out of 10
Measure out the required amount of cornmeal and gradually add to the liquid ingredients. Mix thoroughly with a mixer, blender or whisk until smooth.
step 5 out of 10
Measure out the required amount of wheat flour and sift it through a fine sieve into a separate container. Add baking powder and mix thoroughly. The resulting mixture is gradually introduced into the resulting dough. Mix thoroughly with a mixer, blender or whisk until smooth.
step 6 out of 10
Then add the blueberries after washing and drying them.
step 7 out of 10
Mix gently with a silicone spatula.
step 8 out of 10
Cover the silicone molds with special paper capsules for muffins, then fill 2/3 of the height with the prepared dough. Then place in a preheated oven to 180 degrees. Bake muffins for about 20-25 minutes.
step 9 out of 10
Check the readiness of homemade baked goods with a wooden skewer. It must be completely dry. When the indicated time has passed, carefully so as not to burn your hands, remove the muffin molds.
step 10 out of 10
Let the muffins cool slightly and then remove from the silicone molds.
Serve ready-made cornmeal muffins with freshly brewed tea or aromatic coffee. The structure of homemade baked goods is airy and almost melts in the mouth.

Bon Appetit!

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