Rustic Corn muffins
So my babygirl has an egg allergy, so its always a challenge to make her something. However I don’t want to limit her food palette, so every now and then I challenge my self by making something she would be able to eat. I was craving corn muffins for a while and thought I’s share this recipe with you guys. Its perfect for easter too. Think lunch, brunch or as a snack. A while ago, I made a little deal with myself to cook with everything I have at home, so this would determine whether I would be able to make these. I assembled the ingredients and YES score! I had everything I needed at home. #nowastechallenge is still on.
Recipe for Rustic Corn Muffins ~ 6
185 gr (3/4) cup of Corn flour
60 gr (1/4 cup) of Flour
60gr (1/4 cup) of Butter, melted
80gr (1/3 cup) of Sugar
1 tsp of No Egg with 1 TBsp of water OR 1 egg
125 ml (1/2 cup) of Milk
2 TBsp of Sour cream
1/2 tsp of baking soda
1/2 tsp of salt
Preheat the oven to 175 C.
Take out your muffin tin and place your cupcake liners.
Take corn flour and normal flour and mix with salt until combined. Set aside.
In a bowl combine your butter with sugar. Add in slowly while whisking.
Now add in your no egg (or Egg) and slowly whisk until completely mixed.
Add in the baking soda and add the milk slowly to the rest of your batter.
Next add in your flour in parts, mixing well in between.
You can now add in your batter in the cupcake liners.
Bake for about 20 minutes or untill nice and golden brown.
Leave them to cool before you eat them. I know its hard, they smell so nice, but still wait.
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