"1 cup of corn"
"1 cup of all-purpose flour"
"2 tablespoons of active dry yeast"
"1/2 teaspoon of baking soda"
"1 1/2 teaspoons of salt"
"1 tablespoon of butter or margarine, softened"
"2 large eggs, lightly beaten"
"4 tablespoons of melted butter or margarine"
"1 cup of buttermilk, soured with 1 tablespoon of lemon juice, or 1 cup of plain yogurt"
Recheio:
"1/2 cup of fresh corn kernels or frozen corn, thawed (cooked or from a can)"
"1/4 cup of cooked and diced ham or bacon"
"4 tablespoons of chopped green onion"
"1/3 cup of mayonnaise"
"1 tablespoon of mustard"
"1 teaspoon of lemon juice"
"1 cup of corn"
"1 cup of all-purpose flour"
"2 tablespoons of active dry yeast"
"1/2 teaspoon of baking soda"
"1 1/2 teaspoons of salt"
"1 tablespoon of butter or margarine, softened"
"2 large eggs, lightly beaten"
"4 tablespoons of melted butter or margarine"
"1 cup of buttermilk, soured with 1 tablespoon of lemon juice, or 1 cup of plain yogurt"
Recheio:
"1/2 cup of fresh corn kernels or frozen corn, thawed (cooked or from a can)"
"1/4 cup of cooked and diced ham or bacon"
"4 tablespoons of chopped green onion"
"1/3 cup of mayonnaise"
"1 tablespoon of mustard"
"1 teaspoon of lemon juice"
To make the muffins: In a bowl, mix together the cornmeal, flour, yeast, baking soda, salt, and butter or margarine
Add the eggs, melted butter or margarine, and mix just until combined
Spoon into mini muffin tin liners, greased and 5 cm in diameter and 2 cm high
Bake in a preheated oven (220°C) for 10 minutes or until a toothpick comes out clean
Remove from the muffin tin and let cool while preparing the filling
To make the filling: Mix all the ingredients together, seasoning with salt and black pepper to taste
Cut off the top of each muffin, reserving it
Remove the center and fill each muffin with a tablespoon of filling
Place back in the oven for an additional 10 minutes
Replace the reserved top and serve
Yields approximately 43 units.
