Mexican · Dessert
Mexican Sweet Corn Muffins
A lighter take on the classic Mexican sweet corn muffin, built on masa harina and cornstarch for authentic corn flavour and crumb, with Greek yogurt and whey protein isolate standing in for butter and heavy cream to boost protein while keeping calories down. A touch of honey, cinnamon and cocoa rounds out the warmth without piling on sugar.
$1
12 minsPrep
17 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
188Calories
10.5gProtein
5.8gFat
25.3gCarbs
10.3gSugar
1.9gFiber
428mgSodium
66mgChol
2.9gSat Fat
142mgPotassium
106mgCalcium
0.9mgIron
0.4mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager
local
Agua Fresca de Elote
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes half full with water.
2
Whisk the masa harina, cornstarch, baking powder, salt, cocoa powder and cinnamon together in a bowl until evenly combined.
3
In a separate bowl, beat the egg, then whisk in the Greek yogurt, skim milk, sugar, honey, melted butter and whey protein isolate until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently just until no dry streaks remain; do not overmix.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Bake for 16-18 minutes until a skewer inserted into the centre comes out clean and the tops spring back lightly.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool for a further 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g fine ground masa harina
- 0.2 oz6g cornstarch
- 0.1 oz3g baking powder
- 0 oz1g salt
- 5/85/8 eggs, beaten (30g)
- 1.6 oz45g greek yogurt
- 1.1 oz30g skim milk
- 0.4 oz10g sugar white
- 0.3 oz8g honey
- 0.4 oz10g vanilla or unflavoured whey protein isolate
- 0.1 oz3g cocoa powder
- 0 oz1g cinnamon ground
- 0.2 oz6g melted butter
