Cornflour muffins

Ingredients for 1 servings:

• 160 g corn flour, finely ground, gluten-free
• 60 g cornstarch
• 170 g sugar
• 125 g butter or margarine
• 3 eggs
• e.g. milk
• 1 tsp. baking soda

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Suitable for allergy sufferers, gluten-free, sweet

This recipe makes about 12 muffins. Place the eggs, sugar, and butter in a bowl and beat with a hand mixer until smooth. Add the cornflour, starch, and baking soda, and stir in a little milk to bring the batter to the desired consistency. The batter should be thick, but still slightly runny. The amount of milk needed varies depending on the size of the eggs and the consistency of the cornflour. Pour the batter into a muffin tin. Alternatively, depending on the brand, place paper baking cups in the baking tin first and then fill them with the batter as with other muffin recipes. If using paper baking cups, do not fill them quite to the top. Bake the filled muffin tin at approximately 150°C (fan oven) to 175°C (300°F) until the muffins have risen well and are golden yellow to light brown. If necessary, check with a toothpick to see if they are baked through. Tip: Corn flour tends to burn quickly and then develops a slightly bitter taste, so you should not bake the muffins too hot, rather bake them a few degrees lower and for longer.