Cornmeal/cornflour - 11/2 cup
All purpose flour/maida - 1/2 cup
Milk - 1/4 cup
Softened butter - 1/2 cup
Light sour cream - 3/4 cup
Eggs - 2
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1 pinch
Sugar - 1/2 cup
Frozen corn kernals - 1/2 cup
Dried cranberries - 1/4 cup
Preheat oven to 4oo degree F.
Grease and flour muffin cups or spray with baking spray.
Whisk eggs with sour cream, milk, and melted butter.
In a mixing bowl, combine flour, cornmeal, baking powder, salt, soda, and sugar.
Stir the first mixture into the dry ingredients just until blended; fold in corn kernels and dried cranberries..
Spoon the batter into prepared muffin cups, filling each about 2/3 to 3/4 full.
Bake the muffins for 20 to 25 minutes, or until tops are lightly browned.
Makes 12 muffins..
Recipe Marathon Day 3 Menu
Siri - A middle eastern Appetizer
Swati - Stuffed Bell Pepper with makhani Gravy
Srivalli - Majjiga Mirapakaya, Moor milagai, Dahi Mirchi
Ranji - Blueberry muffin
Lakshmi - Onion Kulchas
Dhivya - Spicy rotis
Arundati - Grape Jam
Raaga - Raw Jackfruit Curry
Bhags - Vegetable stock
This is my entry for CLICK- Beans and Lentils hosted by Jugalbandi
CLICK - Beans and Lentils
Sending this to AWED American hosted by Dhivya