Corn Muffins
Ingredients:
Ingredients:
Dry ingredients
220g Blue Jacket Cake Flour, sifted
220g Bob’s Red Mill (gluten free stone ground whole grain) cornmeal, sifted
1/2 Tbsp baking powder
180g fine sugar
Wet ingredients
2 eggs
160g milk (Pedisure complete vanilla flavour)
320g Hosen cream styled corn
40g Cowhead salted melted butter
220g Blue Jacket Cake Flour, sifted
220g Bob’s Red Mill (gluten free stone ground whole grain) cornmeal, sifted
1/2 Tbsp baking powder
180g fine sugar
Wet ingredients
2 eggs
160g milk (Pedisure complete vanilla flavour)
320g Hosen cream styled corn
40g Cowhead salted melted butter
Method:
1. Lightly whisk all the dry ingredients
together in a bowl.
2. Whisk all wet ingredients together in a measuring jug.
3. Pour wet ingredients (2) into dry ingredients (1).
Stir to combine.
4. Spoon batter into muffin tin. Bake in a preheated oven @ 160C for 20mins.
5. Enjoy!
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