Corn and Cheese Muffins

Name: Corn and Cheese Muffins
Prep time: 40 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 cups corn masa flour; 5 tablespoons unsalted butter; 1 tablespoon salt; 1 tablespoon baking powder; 1/2 tablespoons baking soda; 3/4 cups ear corn, fresh or frozen corn; 1 1/4 cups cow's milk; 1 tablespoon white vinegar; 1 egg; 1 3/4 cups Manchego cheese, or cheddar

Kiwilimón

These muffins are made with cornmeal and manchego cheese. They are very easy to make and very delicious.

Reviewed by Editorial Team of Kiwilimón

Published: 13-09-2010

Preparation

40 mins

Medium

Preheat the oven to 200 degrees Celsius and prepare a tray for 12 muffins with greased paper liners. In a deep bowl, use a whisk to mix the cornmeal, salt, baking powder, and baking soda. Mix the milk with the tablespoon of white vinegar and let it react for 5 minutes. In another deep bowl, mix the corn, milk, egg, and butter with a whisk. Add the flour and cheese and mix well. Pour the mixture into the paper liners (it should fill each liner to 2/3). Bake for 20 minutes or until the muffins have risen and a toothpick inserted comes out clean. Remove from the oven.