Monday’s here again and today I want to share my delicious corn muffin recipe with you! It took me a few tries to get the recipe right, but that’s okay! That’s how I learn from the previous mistakes, if you can call them mistakes at all, and how I get the recipe exactly the way I want it!
I have really become so addicted to these muffins now! Every night before going to bed, I put a delicious muffin next to my bed so that I can eat it right away in the morning! I sometimes suffer from low blood sugar and this muffin peps me up until I get out with the men in the house!
How did I actually get this idea? Good question! To be honest, I had never baked with cornmeal before, and I had a few kilos in my kitchen shelf anyway, so I thought why not do something with that now? So I came up with this recipe, but the first time the muffins were really too dry and crumbly, so I didn’t really get the right ratio yet.
Three days later I made a new batch that turned out really well, and that made me really happy! The only problem was that I ran out of jalapeño peppers in the house, so unfortunately I couldn’t add them as I intended! But that is not bad at all, that will come next time.
Breakfast in the morning is really, really important. The foods in your breakfast are the building blocks for the rest of the day. You just really have to work something in before you can even expect your body to go to work! And because I’m more of a hearty breakfast person, I keep trying new things because sometimes I just want to get something to eat quickly to get started!
These muffins are really good for this. You can take them with you everywhere and they also go well with an egg, a salad or just as a tasty snack for on the go! And they are so simple to make, it doesn’t get any better than this, right?
Let’s get to work! You can make the dough, then take a shower (or do something else) and then put the muffins in the oven. 15 minutes later you’ll have a delicious fresh and warm corn muffin!
You can make about 12 muffins with these ingredients.
- 150 gr corn flour
- 250 gr of flour
- 1/2 teaspoon of baking soda (if you use baking powder instead, use a whole teaspoon, and no vinegar)
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of chili flakes
- 1 tablespoon of oregano
- 50 gr of sugar
- 1 tablespoon of apple cider vinegar or lemon juice (any vinegar will work)
- 2 eggs
- 250 ml of milk
- 60 ml of oil
- 50 gr of grated cheese
- 40 gr of melted butter
- jalapeño pieces
- grated cheese
- chili flakes
Sieve the flour and mix it with the corn flour. Then mix in the rest of the dry ingredients. In another bowl, beat the eggs, then add the milk, oil, melted butter and vinegar or lemon juice. Stir these wet ingredients together well and start this mixture little by little by mixing the flour mixture. Stir gently, not too hard or too much. If your batter is still a bit too dry after mixing the wet and dry mixes, add a little milk. Finally, add the cheese to the batter.
Once your batter is mixed, let it rest for at least 30 minutes. Meanwhile, preheat the oven to 200 degrees. Prepare a muffin tray or a baking tray with molds in it. After the batter has rested for 30 minutes, use an ice cream scoop to fill the ramekins or muffin cups with batter. The ramekins / trays should be filled to the brim and the batter should be slightly convex at the top, otherwise the muffins won’t pop. Add the toppings and gently press them into the batter. You can also choose to mix the jalapeño pepper into the batter.
Place your muffin tray in the oven for 15 to 17 minutes. Do not open the oven until the muffins are ready or they will collapse! Prick the muffins with a wooden skewer after 15 minutes. Does it come out clean and without crumbs or wet batter? Then the muffins can be taken out of the oven. You can serve them straight from the oven or let them cool down if you prefer.
Voilà, a quick and easy breakfast to enjoy with your family or to take on the go when you go to work!
This is a super delicious muffin recipe, and I’m not saying that because I made this one myself. These muffins really meet my taste expectations. And the sugar and salty ingredients combine to create a truly delicious taste. That’s also why I’m going to experiment with this recipe a few more times!
Luis does not like it. I don’t mind at all, because then there is more left for me! My dad really loves these muffins, which is a good thing, because he didn’t like the first batch and he was very direct and clear about that!
I would say, go and try the recipe and tell me what you would do differently about it! Because of course I don’t know what others like. Well, friends, I really wish you a very happy Monday and a good week!
Are you a sweet chew in the morning or a hearty breakfast right? Of course I always wonder. Will you share your delicious takeout recipe with me? Or a tip about something I should try?