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Spicy Corn Muffins
Ingredients
1
package MAYA Original “Fluffy n’ Tasty” Hotcake Mix 200g
¼
cup
medium-grind corn meal
½
cup
fresh milk
2
tablespoons
olive oil
1
piece
whole egg
1/3
cup
whole kernel corn in can
drained
1/3
cup
Serrano ham
finely chopped(100g)
1
tablespoon
fresh cilantro leaves
finely chopped
½
teaspoon
cumin powder
½
teaspoon
paprika powder
2
tablespoons
extra medium-grind corn meal
for sprinkling
Instructions
Preheat oven to 350°F/177°C. Greased a 1ounce 24-holes muffin pan. Set aside.
In a bowl, mix together the hotcake mix and corn meal.
Pour in the liquid ingredients the milk, oil and egg. Mix lightly.
Add in the rest of the ingredients and give a good mix just until well mixed.
Put a tablespoon of mixture into each hole of the muffin pan and sprinkle a little amount of corn meal on top.
Bake in a preheated oven for 10-12 minutes or until golden brown.
Recipe Notes
Yield: 24 pieces (1 oz. Muffins)
Prep Time: 10-15 minutes
Baking Time: 12 minutes.