Mexican Corn Muffins Recipe
Ingredients
| 1 stick unsalted butter, at room temperature | ||
| 2 medium-size limes | ||
| 3/4 cup dark brown sugar, or 1/2 cup honey | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Vanilla extract | 1/4 Teaspoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 2/3 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Eggs | 2 | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Dark raisins | 1/3 Cup (16 tbs) | |
| 1/2 cup pine nuts or blanched slivered almonds | ||
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) Peel off the lemon skins, avoiding the white pith. Grate the rinds and keep aside.
3) Take a large bowl and cut in the butter. Put honey or sugar and beat the mixture until soft and fluffy.
4) Add grated rind, cinnamon and vanilla extract and mix well.
5) In a separate bowl mix together, flour, cornmeal, baking powder, and baking soda. Stir well to bled all the ingredients.
6) Take a small bowl and whisk eggs. Pour milk or half and half and blend well.
7) Now, slowly add the egg mixture to the butter mixture, alternating addition with little amounts of flour mixture. Beat well after each addition.
8) Fold in nuts and raisins in the blended mixture.
9) Take a 12 cup muffin tin and butter it. Pour equal amounts of batter in all the cups, filling each cup to about two thirds full, leaving space for expansion while baking.
10) Place the tin in the preheated oven and bake for about 30-35 minutes until the muffins are browned and a toothpick inserted comes out clean.
SERVING
11) Serve warm.
1) Preheat the oven to 350°F.
MAKING
2) Peel off the lemon skins, avoiding the white pith. Grate the rinds and keep aside.
3) Take a large bowl and cut in the butter. Put honey or sugar and beat the mixture until soft and fluffy.
4) Add grated rind, cinnamon and vanilla extract and mix well.
5) In a separate bowl mix together, flour, cornmeal, baking powder, and baking soda. Stir well to bled all the ingredients.
6) Take a small bowl and whisk eggs. Pour milk or half and half and blend well.
7) Now, slowly add the egg mixture to the butter mixture, alternating addition with little amounts of flour mixture. Beat well after each addition.
8) Fold in nuts and raisins in the blended mixture.
9) Take a 12 cup muffin tin and butter it. Pour equal amounts of batter in all the cups, filling each cup to about two thirds full, leaving space for expansion while baking.
10) Place the tin in the preheated oven and bake for about 30-35 minutes until the muffins are browned and a toothpick inserted comes out clean.
SERVING
11) Serve warm.
Chef
