Cheddar cornbread muffins

Cheddar cornbread muffins

Total: 55 min. | Active: 25 min.
vegetarian
Nutritional value / piece: 257 kcal
, Fat: 15 g
, Carbohydrate: 22 g
, Protein: 7 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Maple syrup butter

100 g butter, soft
2 tbsp maple syrup
¼ tsp salt

Batter

200 g half-white flour
100 g fine polenta (2 mins. cooking time)
50 g grated Cheddar
1 tin corn kernels (approx. 160 g), rinsed and drained
2 tsp baking powder
½ tsp sugar
1 tsp salt
2 dl milk water (1/2 milk, 1/2 water)
50 g butter, melted, slightly cooled
2 eggs, beaten

Topping

1 tbsp fine polenta (2 mins. cooking time)
50 g grated Cheddar
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Utensils

12-hole muffin tray (each hole approx. 7 cm in diameter), greased and floured

How it's done

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Maple syrup butter

Using the whisk on a mixer, beat the butter, maple syrup and salt in a bowl for approx. 2 mins. until light and fluffy, then cover and chill.

Batter

In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk the milky water, butter and eggs, add, mix. Transfer the batter to the prepared muffin tin.

Topping

Spread the polenta and cheese on top of the batter.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the muffins from the tin and leave to cool on a rack. Serve with the maple butter.

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