Tiny Corn Cake

Name: Tiny Corn Cake
Yield: 12
Ingredients: 1 cup of milk; 1/2 cup of wheat fiber; Olive oil for greasing; 4 spoons of unsalted butter; 2 spoons of dark brown sugar; 1 egg at room temperature; 1 cup of wheat flour; 1/2 cup of corn; 1/2 cup of toasted and chopped pecans; 2 spoons of active dry yeast; 1/2 spoon of salt

1
1 cup of milk
2
1/2 cup of wheat fiber
3
Olive oil for greasing
4
4 spoons of unsalted butter
5
2 spoons of dark brown sugar
6
1 egg at room temperature
7
1 cup of wheat flour
8
1/2 cup of corn
9
1/2 cup of toasted and chopped pecans
10
2 spoons of active dry yeast
11
1/2 spoon of salt

Ingredients

1
1 cup of milk
2
1/2 cup of wheat fiber
3
Olive oil for greasing
4
4 spoons of unsalted butter
5
2 spoons of dark brown sugar
6
1 egg at room temperature
7
1 cup of wheat flour
8
1/2 cup of corn
9
1/2 cup of toasted and chopped pecans
10
2 spoons of active dry yeast
11
1/2 spoon of salt

Directions

1
Combine the milk and wheat fiber in a medium-sized bowl
2
Let it rest at room temperature for one day to another
3
Heat the oven to 400°F (200°C)
4
Grease very well with olive oil, 12 mini muffin tin molds approximately 6 cm in diameter
5
Beat the butter and sugar together in a large bowl
6
Add the egg and mix well
7
Add the flour, corn, pecans, yeast, salt, and milk with wheat fiber
8
Mix only until all ingredients are moistened
9
Divide among the muffin tin molds, bake until golden brown or skewer inserted comes out clean (about 25 minutes)
10
Let it cool for 10 minutes before removing from mold
11
Yield: 12 tiny corn cakes.