Cheesy Cornbread Muffins for a Snacky Weekend

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.

Ingredients
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

Directions

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!

Cornbread Muffins instead of Bread

When I am out of bread in the house, I don't worry, as I always have in my pantry enough ingredients to create fast savory substitutes which might be much better than any other baking product I can find on the market. 

I've tried the zucchini and savory muffins recently, but this time I wanted to learn better how to use the cornflour which is an ingredient I hardly use more than once the year, if ever. 

The following improvised recipe was easy to prepare and bake and delicious enough to disappear in less than half a day. 

Ingredients

250 gr. cornflour

2 cups white flour

8 gr. baking powder

2 medium eggs

1/2 teaspoon of sea salt

500 gr. butter milk

1 tablespoon Osem consomme

150 gr. black sesame for decoration

Directions

Warm the oven at 250C, at least 15 minutes before you are ready. In a muffin iron, add 12 colourful muffin sheets.

Mix the ingredients well, until you have a compact paste. Pour it into the muffin papers. In the end, spread the black sesame seeds.

Bake it in the oven for 45 minutes.

I served it with yellow cheese, ricotta and spicy black olives. It is a perfect afternoon and breakfast snack, or some take away travel goodies.

Preparation time: 15 minutes

Baking time: 45 minutes

Serves: 12

Bon Appétit!

Savory Muffins for the Win

The savory muffins are not new to me or my blog, given my experience with zucchini muffins, which were a long-time family win. Easy to make, tasty and healthy, all you need when you are out of time for an elaborated recipe. Yesterday, I tried a different recipe, which I created out of scratch, with the same feedback. Couple of hours later, it was none left.

Ingredients

- 500 gr. white flour

- 15 gr. backing powder

- 4 eggs beaten

- 1/2 teaspoon salt

- 300 ml. butter milk

- 2 tablespoon olive oil

- 3 big scallions, finelly chopped

- 1 teaspoon Osem chicken soup consomme

- 100 gr. black sesame, to sprinkle on the top

Directions

Add all the ingredients, one by one, and mix well. 

Meanwhile, heat the oven at 250Celsius.

Preparation time: 15 minutes

Pour the mix into 12 muffins/cupcake paper forms, sprinkle the black sesame on the top, and leave it in the oven for around 20-30 minutes.

Serves: 12

Bon Appétit!