- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 475 kcal
Quick summary
“Individual dumplings inspired by the classic American cornbread, prepared with fine cornmeal, wheat flour, eggs, milk, and vegetable oil. Baked in molds at 180°C for twenty-five minutes, they acquire a sunny golden color, a delicate firm crust, and a soft crumb with a rustic and airy texture.”
What you need to know
- The balanced proportion of cornmeal and wheat flour ensures the typical sandy texture without crumbling.
- Beating the liquids and incorporating them into the dry ingredients only until moistened preserves the softness and lightness of the muffins.
- Filling two-thirds of the muffin tin allows for uniform growth with a standardized rounded top.
Ingredients
Main
- 1 cup of cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup of oil
- 2 eggs
- For an even tastier muffin, add Minas cheese to the dough.
- Check doneness with a toothpick; if it comes out clean, they are ready.
- Keep in a closed container so it does not dry out.
- Use fine cornmeal for better texture.
- Try adding herbs like fresh cilantro for a special touch.
Instructions
Principal
- In a bowl, mix the cornmeal, wheat flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs with the oil and milk until you get a homogeneous mixture.
- Add the liquid mixture to the dry ingredients and stir until incorporated.
- With a spoon, fill the muffin tins up to 2/3 of their capacity.
- Take to the oven to bake for approximately 25 minutes or until golden brown.
- Remove from the oven and let cool slightly before unmolding.
- Serve the muffins warm or at room temperature.
Chef's tips
- Use very finely ground cornmeal to get soft and smooth dumplings in the chewing.
- Do not beat the batter in a mixer; use a manual wire whisk or spatula, mixing the dry ingredients quickly.
- Unmold after five minutes of resting out of the oven so as not to accumulate moisture at the bottom of the molds.
Variations
- Cheese Muffins: add half a cup of coarsely grated cured Minas cheese to the dough before portioning.
- Muffins with Goiabada: introduce a small cube of guava paste on top of each mold before the oven.
- Seasoned Muffins: add chopped fresh green onions to create a rustic aromatic version.
Substitutions
- Neutral vegetable oil can be replaced by warm melted butter or melted artisanal lard.
- Whole cow's milk can be substituted with skim milk, unsweetened almond milk, or buttermilk.
- White sugar can be swapped for light brown sugar, wildflower honey, or demerara sugar.
How to store
Store the cold muffins in an airtight container at room temperature for up to four days. To restore the softness and warmth of fresh-out-of-the-oven, heat in the microwave for fifteen seconds or in the electric oven for three minutes.
Can it be frozen?
Freeze the baked muffins individually wrapped in plastic wrap and stored in an airtight bag for up to ninety days. Thaw in the refrigerator overnight or heat in an electric oven at 160°C for ten minutes straight from the freezer.
What to serve with
Harmonize with fresh butter whipped with honey, hot drip coffee in a cloth filter, artisanal pepper jelly, or slices of grilled coalho cheese.
Frequently asked questions
Can I bake this dough in a large traditional cake pan?
Yes, in a greased loaf pan or with a central hole, increasing the oven time to about thirty-five minutes at 180°C.
Why shouldn't you overmix muffin batter?
Overmixing develops the gluten of the wheat flour, resulting in dense, heavy, and hard muffins after baking.
Is it necessary to grease the molds even using paper molds?
If using paper liners suitable for the oven placed in a muffin tin, it is not necessary to grease them.
What is the difference between traditional cornmeal and flaked corn flour for muffins?
The fine cornmeal integrates homogeneously into the dough; flaked corn flour leaves the texture dry and lumpy.
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