A picture of Peruvian corn (choclo) muffins.

Peruvian corn (choclo) muffins

Pamela @cook_2936994

The original recipe uses 150 gr. butter but when I tried it it was to greasy. Today I made double recipe and use 200 grs. butter and xilitol instead of sugar. Came out much better.

The original recipe uses 150 gr. butter but when I tried it it was to greasy. Today I made double recipe and use 200 grs. butter and xilitol instead of sugar. Came out much better.

Peruvian corn (choclo) muffins

Pamela @cook_2936994

The original recipe uses 150 gr. butter but when I tried it it was to greasy. Today I made double recipe and use 200 grs. butter and xilitol instead of sugar. Came out much better.

The original recipe uses 150 gr. butter but when I tried it it was to greasy. Today I made double recipe and use 200 grs. butter and xilitol instead of sugar. Came out much better.

Saved

Ingredients

100 gramsunsalted butter
150 gramssugar
2 pieceeggs
150 gramsfresh corn (blended)
3 tbspmilk
1/2 tspvanilla extract
80 gramsall-purpose flour
1/4 tspbaking powder
pinchsalt

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Steps

1

Mix sugar and butter.
2

Add eggs one by one, then the blended corn. I use a hand mixer.
3

Add milk, vanilla extract, salt and sifted flour and baking powder.
4

Mix well and put in muffin paper cups.
5

Bake in oven 160°C for 45 minutes.

Saved

Cooksnaps

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Pamela @cook_2936994

on January 04, 2015 12:52

Peruana, nula en la cocina. Amo los postres y ahora tengo el espacio perfecto y el comensal perfecto para hacerlos.

Comments

Keywords

Muffin Corn Egg Butter

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