The corn muffin with sour cream is looking yellow, It’s soft and warm which will certainly become the new new is all the family members you love. The same corn muffin cake learning how sour cream to bringing!
-280g yellow corn flour
-130 g multipurpose flour
-1 ½ tsp baking soda
-1 ¼ tsp salt essential
-300 ml milk (if you are then you should use raw milk ice cream is delicious)
-240g sour cream
-115 g butter melted and cooled module of slides
-3-5 tbsp sugar
-2 large chicken egg
-Mould muffin cake
-The bowl to mix the ingredients
How to do
-Heat the oven at 220 degrees c. temperatures Lined Paper Empire for 12 muffin.
-Mix 210 g corn flour with wheat flour, baking powder, baking soda, salt in a bowl of notifications.
-Mix the corn flour with the remaining portion of the milk in a large bowl in the microwave if you have a microwave, if not you mix the milk in a small saucepan. If you use the microwave, for about 90 seconds, rotating fireplace milk then take out, stir and continue to add 30 seconds and then stir and continue as such until the dough obtained a special powder mixture. If you don’t have an oven, kitchen stove, heat up the Panhandle powder with medium medium medium heat, stirring constantly until the dough thickens, then turn the dough out to a large bowl.
-Mix the butter, sugar, sour cream, corn flour-milk mixture to medium heat for both. If the mixture is still hot to the point when the egg will be ripe for the cold mixture for 5 more minutes. Egg on the bike. For the flour mixture into the fold at arsenal before, at this, the flour mixture will be very special.
-Divide the mixture into the muffin.
-Bake for about 15-17 minutes or until sides of cake golden brown and a toothpick into the plug between the cakes, when withdrawing the toothpick out more dough is not sticky toothpick. Between the baking process, you rotate 180 degrees cake mold to evenly cooked pancakes!
-5 minutes for the cake To cool and then take the cake out and let it cool 5 minutes more, hot using!