Corn bread  Muffins

Corn bread muffins

  • Servings: 12-36
  • Difficulty: easy
  • Print

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Sunday is a fun day for me in the kitchen, it’s my day to be creative and come up with a new spin on an old recipes…changing some of the ingredient and the method of preparing a dish and testing your self’s confidence that you will produce delouses and unique dish it is so satisfying!

I made these corn bread muffins for the fact I had a box of cornmeal staring me in the face for the longest time, I kept reminding myself to make corn bread every time I looked at the box and let’s face it who does not like corn bread??

I wanted to see if there is a difference between adding melted butter to the batter instead of just mixing a soft butter as you would with a cake… so here is the recipe, hopping you will give it a chance and let me know how it turns out.

Preheat oven to 375 degree

.2 1/2 Cups of Sugar substitutes

.1/2 cup all Purpose Flour

.2 cups Corn mill

.1/2 tbsp. Baking powder

.2 Large Eggs

.1/2 tsp. Baking Soda

.1/2 Cup Sour Cream

.1 Cup Raisin

.1 Cup Milk

.1 tbsp. Vanilla extract

.1/2 tsp. Salt

.1 stick Unsalted Butter softened not melted

In a stand mixer, beat butter with sugar until smooth, add eggs one at a time mixing after each addition add vanilla and sour cream mix well.

In a small bowl add flour to raisin and set aside.

Add cornmeal to the butter mixture and beat for a minute.

Add baking powder, baking soda and salt, mix on low speed, add mixed flour and raisin.

In a slow stream add milk to the batter with the mixer on low speed, mix for few seconds.

Line mini cupcake pans with baking papers, using a small one table spoon ice cream scope fill the papers all the way and bake for 21 minutes or until a toothpick comes out clean.

Makes about 36 mini muffins

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