Sweet Corn Muffins

Sweet Corn Muffins

INGREDIENTS

Crumble toppings:

½ cup MAYA All-Purpose Flour
1/2 cup brown sugar
2 teaspoons cornmeal
1 cup butter
½ cup chopped nuts

Muffins:

1 package Maya Pancake and Baking Mix 350g
1 cup corn meal
2 cups cream of corn, canned
½ cup vegetable oil
½ cup milk
3 pcs eggs, beaten

PROCEDURE

  1. Pre-heat oven to 350F/ 177C. Prepare two 3-ounce 12-hole muffin tin.
  2. In a bowl, mix pancake and baking mix and cornmeal.
  3. In a separate bowl, mix cream of corn, vegetable oil and milk. Add eggs and mix again.
  4. Pour the liquid mixture to the dry ingredients and mix until blended.
  5. Fill muffin tins with the batter mixture until ¾’s full. Set aside.
  6. In a bowl, mix all-purpose flour, brown sugar and cornmeal.
  7. Cut-in butter. Fold in chopped nuts.
  8. Get a tablespoonful of crumble toppings and place it on top of the batter.
  9. Bake for 25-30 minutes. Let it cool.

YIELD

18 muffins

NOTES

Kiddie Sleepover Snacks

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