Friday, November 13, 2015

Corn Muffins


Corn Muffins 

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 
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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