Corn Muffin

Name: Corn Muffin
Yield: 24
Ingredients: 2 1/3 cups of cooked green corn, canned or frozen (325 g); 1 3/4 cups of milk (420 ml); 4 eggs; 1 teaspoon of salt or to taste; 5 tablespoons of chopped parsley; 1/2 cup of grated Parmesan cheese (50 g)

1
2 1/3 cups of cooked green corn, canned or frozen (325 g)
2
1 3/4 cups of milk (420 ml)
3
4 eggs
4
1 teaspoon of salt or to taste
5
5 tablespoons of chopped parsley
6
1/2 cup of grated Parmesan cheese (50 g)

Ingredients

1
2 1/3 cups of cooked green corn, canned or frozen (325 g)
2
1 3/4 cups of milk (420 ml)
3
4 eggs
4
1 teaspoon of salt or to taste
5
5 tablespoons of chopped parsley
6
1/2 cup of grated Parmesan cheese (50 g)

Directions

1
Preheat the oven to 200°C (hot)
2
Pulse all ingredients in a blender until well mixed
3
Distribute the mixture among 24 corn muffin tin cups, each holding 60 ml (1/4 cup), greased with butter
4
In a water-filled baking dish covering half of the height of the muffin tin cups, place in the preheated oven, in a water bath, for about 35 minutes or until, inserting a toothpick into the side, it comes out clean
5
Unmold and serve
6
48 calories per unit