Every good breakfast sandwich needs a good base. A solid bread like layer that will help hold the sauce and deliver healthy morsels of food while at the table or if you’re running out the door. Keep these corn muffins on hand for breakfasts, lunches and even dinners as they go great with soup.
60 gm / ¼ cup Crystal Margarine, cold
150 gm / ¾ cup Brown sugar
2 large Eggs
500 ml / 2 cup Milk
40 gm / ¼ cup Cheddar, grated
200 gm / 1¾ cups Corn flour (found in the mexican aisle as “Masa”)
30 gm / ¼ cup Corn starch
8 gm / 2 tsp Baking Powder
2 gm / ½ tsp Baking soda
40 gm / ¼ cup Almond flour
Pinch of Salt
Pinch of Nutmeg
- Pre-heat the oven to 325°F(160°C).
- In a large bowl, with an electric mixer, cream the Crystal Margarine with the brown sugar and almond flour on high speed for 3 minutes, until smooth and fluffy, scraping down the sides several times with a rubber spatula.
- Add in the eggs and continue beating on medium for 3 minutes.
- Scrape down the margarine mixture with a spatula and add in the milk, mixing on low, just until combined.
- In a separate bowl whisk together the corn flour, corn starch, baking powder, baking soda, salt and nutmeg.
- Add the contents from the dry bowl and the grated cheddar into the wet. Fold the mixture by hand using a rubber spatula, just until combined.
- Line a muffin tin with 12 muffin liners. Fill each one ¾ full with batter.
- Place in the oven and bake for 20 to 25 minutes, be sure to rotate the tray after 12 minutes of baking. The muffins are done when the center bounces back when lightly pressed, and a toothpick inserted into the center comes out clean.
- Transfer the muffins to a resting rack and allow them to cool before eating.