Lactose-Free Mini Corn Muffins
Silk
Frozen Corn Muffins with Toasted Amaranth. These little cakes are very easy to prepare and best of all, they are lactose-free.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1/4 cups amaranth
  • 1 1/2 cups corn kernels, frozen, ground
  • 1 1/2 cups wheat flour
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 box cooking spray
  • 2 tablespoons vegetable oil
  • 1/4 cups honey
  • 1 cup Silk® original almond drink
  • 3/4 cups apple cider
Preparation
1h
0 mins
Low
  • Preheat the oven to 350° F
  • Grease the mini muffin molds with oil spray and insert the paper liners into each one.
  • In a skillet, toast the amaranth for about 2 to 3 minutes. In a baking dish, mix the corn, wheat flour, baking powder, baking soda, and salt.
  • In a blender, mix the honey, vegetable oil, Silk ® Almondmilk Original, and apple cider. Stir all the ingredients together.
  • Pour the mixture into prepared muffin molds and bake for 11-14 minutes.
  • Remove from the oven as soon as a toothpick inserted into the center of a muffin comes out clean.
  • Let cool on a rack for 5 minutes, add the amaranth as decoration, and enjoy these delicious mini muffins with your little ones along with a glass of Silk ® Almondmilk Original.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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