Corn Flour Pumpkin Muffin

Muffins are the little flavors that I can't give up since I first started making them... I think I'd rather make these biscuits than regular cakes. If you ask what the reason is, I don't like the fact that they are single servings and they look puffy in those tiny containers.

As you can see in the cake category, I tried many kinds of muffins, but this was my first salty muffin, it was not only salty, but also cornmeal. Both me and all tasters were very satisfied with the cornmeal pumpkin muffins. In fact, my wife even said that I can get enough of just these (think about it now :) When you try it, cut it in half and don't forget to eat it with cream cheese…

My article about muffin cups and muffin trays You can find it in the culinary school section.

Love!

Ingredients for Corn Flour Pumpkin Muffin Recipe

• 2 glass of cornmeal
• 1 cup of flour (wheat flour)
• 1 package baking powder
• 2 zucchini
• 3 pieces of eggs
• 1 pinch of dill
• 1 red meat pepper
• 1 glasses of yoghurt
• 150 gr. margarine or butter
• Salt
• Black pepper

How to Make Corn Flour Pumpkin Muffin Recipe?

1. Sift the cornmeal, flour, and baking powder together into a large bowl.
2. Beat the eggs, margarine and yogurt at room temperature with a mixer until well mixed.
3. Peel the zucchini and grate it together with the pepper, finely chop the dill and put it together in a bowl.
4. Make a hole in the middle of the flour, pour all the egg mixture into the middle and mix with the mixer.
5. Add the grated vegetables and spices to the dough and mix using a spoon.
6. Set the oven to 180 degrees, distribute the ingredients in the muffin cups and bake.
7. You can serve hot or cold.