Corn Flour Muffins

Hello Dear Friends,

This week started off like a bomb :) Even though I was stunned after 13 hours of work in the kitchen yesterday, things are starting to pick up. I look like it will continue at the same pace today and tomorrow. As a matter of fact, it seems like the whole February will be difficult.

I realized yesterday that I had been hungry for hours with so much food. When a person is cooking, his or her appetite goes down, this is what I often experience. I understand that I am hungry on days when I eat heavily, from the headache that starts in the evening.

Today, I prepared a practical muffin for myself in order to prevent this situation. Thus, when I took a tea break or went to the computer for correspondence, I had a salty and delicious snack with the tea.

You can serve this recipe with labneh or cream cheese. This way, it can even be a meal on its own.

This recipe makes 12 muffins.

Love…

Ingredients for Corn Flour Muffin Recipe

• 3 pieces of eggs
• 100 g butter (melted and cooled)
• 200 g labneh
• 2 glass of cornmeal
• 1 water glass flour
• 1 baking powder
• 1 sweet spice salt
• 10 pitted green olives
• 5 dried tomatoes
• 1 stalk onion

How to Make Corn Flour Muffin Recipe?

1. Finely chop the green olives, sun-dried tomatoes and green onions and set aside.
2. Beat eggs, butter and labneh cheese until completely mixed.
3. Add corn flour, flour, salt and baking powder and whisk again.
4. Finally, add the chopped ingredients to the dough and mix with the help of a spatula.
5. Bake in a preheated oven at 180 degrees for 25 minutes until golden brown.
6. When it comes to room temperature, garnish with some labneh and olive slices and serve.