Lactose-Free Mini Corn Muffins

Name: Lactose-Free Mini Corn Muffins
Prep time: 60 min
Yield: 12
Cuisine: Mexicana
Ingredients: 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

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

Published: 24-05-2016

Preparation

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.