|
|
SEARCH RECIPES |
|
| |
|
| |
| |
|
|
| |
|
Equadorian Corn Muffins |
| |
|
| |
| Course |
-- |
| Cuisine |
South America |
| Occasion |
-- |
| Name (optional) |
-- |
|
|
Time |
30 minutes |
|
Serves |
9 |
| Email (optional) |
-- |
|
|
|
|
| |
|
|
Ingredients : |
|
1/4 cup unsalted butter, melted + extra for buttering the muffin pan
1 1/4 cup cake flour
1/2 cornmeal
1.2 tsp TSTE Pure Ocean Brazilian Sea Salt
1 Tbsp baking powder
3 Tbsp TSTE Green Chili Sugar
1 cup heavy cream
1 egg, lightly beaten |
|
| |
|
| How to Prepare : |
|
| Preheat oven to 375 degrees F. Butter the muffin pan. Mix cake flour, cornmeal, salt, baking powder and sugar in a large bowl. Add cream, egg, and butter, stirring enough to just wet the flour. Do not overmix. Spoon into muffin pan, filling cup 2/3 full. Bake for 20-25 min. |
|
| |
|
|
|
|
| |
|
Add To Favorites
Post Comments
Email Recipe To A Friend
Print This Recipe