Corn bread muffins
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