When baking muffins, cakes, or anything else that has a light crumb texture, try using masa, a Mexican corn flour. Masa can be found either in the Mexican section of major grocery stores, or on the bottom shelf in the baking aisle with the other flours. Masa brings a slight nutty flavour to baked goods. Here it pairs well with pecans and honey.
60 g / 1⁄4 cup Crystal Margarine, cold
150 g / 1⁄2 cup Honey
2 large Eggs
500 ml / 2 cup Milk
40 g / 1⁄4 cup Pecans, chopped
200 g / 13⁄4 cups Corn flour (found in the Mexican aisle as “Masa”)
30 g / 1⁄4 cup Corn starch
8 g / 2 tsp Baking powder
2 g / 1⁄2 tsp Baking soda
40 g / 1⁄4 cup Pecans, toasted
Pinch of salt
- Pre-heat the oven to 325°F(160°C).
- In a large bowl, cream together the Crystal Margarine with the honey, and salt using an electric mixer set on high speed for 3 minutes, or until smooth and fluffy. Scrape down the sides several times with a rubber spatula.
- Add the eggs and continue beating on medium speed for 3 minutes.
- Scrape down the mixture with a spatula. Add the milk and mix on low speed until just combined.
- In a separate bowl, whisk together the corn flour, corn starch, baking powder, baking soda, and toasted pecans.
- Fold the dry ingredients into the margarine mixture with a rubber spatula until just combined.
- Line a 12-cup muffin tin. Fill each cup 3⁄4 full with batter.
- Place in the oven and bake for 20 to 25 minutes. Be sure to rotate the pan halfway through baking. The muffins are done when their centres bounce back when lightly pressed, and a toothpick inserted into their centre comes out clean.
- Transfer the muffins to a resting rack and allow them to cool before eating.