Corn Muffins

Intense yellow crumb, dense and dotted with crunchy corn kernels. The smell of toasted grain and warm butter hits you right out of the oven.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 400
• Protein: 8 g
• Carbs: 53 g
• Fat: 18 g

Ingredients

• 100 g Corn flour ( sifted )
• 100 g Wheat flour ( sifted )
• 33.3 g White sugar
• 1.3 tsp Baking powder
• 0.7 pinch Fleur de sel
• 1.3 piece Egg ( whole )
• 133.3 ml Whole milk
• 66.7 g Minimum butter sweet ( melted )
• 66.7 g Corn ( drained )

Instructions

1. Dry mix

   In a mixing bowl, combine cornmeal, wheat flour, sugar, baking powder, and a pinch of salt until the mixture is uniform.

2. Liquid base

   In another container, whisk the eggs with whole milk and melted butter. The mixture should be well combined and fluid.

3. Assembly

   Pour the liquids over the dry ingredients. Add the drained sweet corn kernels. Mix quickly with a spatula; the batter should remain thick and slightly lumpy.

4. Baking

   Divide the batter into molds. Bake at 200°C for 20 minutes. The muffins should be well-domed and the crust should resist slightly under finger pressure.

Chef's tips

• Do not overmix the batter once liquids are added, or the muffin will be chewy and tough.
• Use brown butter for an even deeper flavor.

Storage

Keep for 2 days in a dry cloth at room temperature. A quick blast in a hot oven restores their crispness.