Autumn is almost away and the days are getting darker and much, much colder - at least in the part of the world I am living. The body is getting tired and we need more often small energy snacks to keep up walking through the day.
For those longing for a power snack but afraid there is not enough time for baking it ourselves, I'm bringing you just another easy muffin recipe, made of cornflour, cheese - lots of it, milk and...many more easy ingredients. It's ready in less than one hour and fills your breakfast, dinner and lunch, plus the short snack breaks with a lot of healthy energy.
1 cup cornflour
15 gr. baking powder
1/2 teaspoon salt
2 full tablespoon cooking oil
3 medium-sized eggs
2/3 cup milk, at the room temperature
11 pigeonheart tomatoes, cut in quarters
1 full cup shredded cheese
Heat the oven art 250C, at least 15 minutes before starting the baking. Add the ingredients, one by one, while whisking them well. Let the composition to rest for a couple of minutes, then pour it into 12 muffin papercups.
Bake it for around 20 minutes or until ready. I've personally preferred them a bit crispy on the top, therefore I've kept it for almost 30 minutes. Your muffins are ready!
Serves: 12 crunchy tasty cornbread muffins
Preparation time: 15 minutes
Baking time: 20-30 minutes
Bon Appétit!
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