Total time: 5 minutes to mix ingredients. 30 minutes-1 hour to bake the muffins, depending on how many you can bake at the same time. Makes ca. 30 mini cornbread mini muffins
- 1 ½ cup corn flour
- 1 cup all-purpose flour
- 1 tsp sea salt
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1/4 cup canola oil
- 1 cup yoghurt
- ½ cup milk
- 1 egg
Mix all dry ingredients in a bowl. Add canola oil, then yoghurt and milk, and finally the egg. Quickly mix to a batter. Bake in a mini cupcake maker for about 15 minutes per batch (I haven’t tried to bake mini cupcakes in the oven, but according to various mini cupcake recipes online, you’d bake them for 10-15 minutes at 375°F). Let cool on a rack.
Soft, moist, pillowy, and delicious.
Serve with soup or eat them as they are (which you probably will do).
You might even want to make a double batch, because they will disappear quickly.
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