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