Homemade Corn Muffins

Making corn tortillas with whipped whole eggs has a fluffy texture and a light flavor of corn, and is a good way to make roughage that is better than fermented corn tortillas.

Ingredients? : fine cornmeal 60g low gluten flour 90g fresh water 150g eggs 2 olive oil (or other vegetable oil) 13ml sugar 30g

Corn muffin recipe ?

Sift the cornmeal and gluten flour, add the water and stir well, cover with plastic wrap and let stand.

Please click to enter a picture description

Whisk the eggs with the sugar, and beat with an electric mixer at high speed until light in color, and the egg droplets don't disappear right away when you lift the beater head, so you can draw clear lines on the surface of the batter in the bowl.

Please click to enter the picture description

Add the olive oil to the batter and mix gently to avoid foaming

Please click to enter the picture description

Add the egg mixture to the batter mixed in the first step in two batches, and mix well with the flipping technique of sponge cake.

Please click to enter the picture description

Heat a non-stick skillet and reduce the heat, spoon in a spoonful of batter and cover the pan with a lid. When air pockets appear on the surface of the batter and the batter is almost set, flip the muffins over

Please click to enter a photo description

Approximately half a minute to a minute more to fry, then remove from the pan and place on a cooling rack to cool before serving.

Please click on the picture to enter the description

Plate and eat!

Please click to enter the picture description

Tips

1, if you want a more delicate taste, you can reduce the cornmeal and add low-flour. Replace all with low flour is the original muffin.

2, be sure to use low heat to ensure even coloring, not to the surface layer of the burnt and the internal uncooked

3, if the texture is a little dry after cooling, you can put in a plastic bag sealed, a moment on the soft back.