Corn Muffins and almonds with honey and lime

Corn Muffins and almonds with honey and lime. Still a recipe for those who are intolerant to gluten and, with a little ingenuity, even for those who are lactose intolerant: Breakfast muffins made with fine corn flour and almond flour, with extra virgin olive oil instead of butter and sour cream that you can replace it with that vegetable or almond milk. The peculiarity is that must be served lukewarm and sprayed hot honey and lime emulsion, that makes them very special, with a taste between sweet and sour. Loved me and, as you can see, in baking rise well and remain soft.

Serves 8-10 muffins:

  • 150 grams of fine cornmeal, cartoon type
  • 75 grams almond flour
  • 3 tablespoons extra virgin olive oil light
  • 75 grams of sour cream or cream plant (or 50 milliliters of milk almond)
  • 100 grams caster sugar (mettetene some’ less if you use almond milk which is very sweet)
  • 2 whole eggs
  • a full teaspoon of yeast powder
  • the grated rind of one lime
  • the juice of a small lime
  • granulated sugar as required
  • 2 tablespoons wildflower honey

Preheat the oven to 180 degrees static. Place in a bowl the flours, sugar, lime zest and baking powder. In another bowl, lightly beat with a fork or by hand whisk the eggs with the sour cream and oil.

Pour into dry ingredients and liquid and mix with a spoon without overworking the compound (say is the secret to getting good muffins, work too long the dough saves weight and then baking it 'lumps'). Spread the mixture into muffin tins or silicone baking cups, filling them up to about one centimeter from the edge.

Bake for 20-25 minutes. Meanwhile, preparing an emulsion by mixing honey with lime juice. Once baked, bucherellare muffin lightly with a toothpick and sprinkle them with the mixture of honey and lime. serve warm: I advise you to combine it with a herbal tea or a cup of tea. I like the teas and infusions with bergamot and jasmine, but you do!

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7 comments

Roberto November 7, 2013 at 13:54

For me it is difficult to the type of flour foil, only pre-cooked polenta.
According to you if you use this type of flour in the mixer and then sieve, a bit 'as I do for the rice flour, I get the same quality type cartoon? Or the fact that pre-cooked by problems?
See you soon

Reply
Sicilians creative in the kitchen November 7, 2013 at 13:59

Hello and welcome Roberto. I do not know give you a precise answer but, ‘a naso’, if you can pass in the mixer until it becomes very fine and sieves, because cooking times are not long, you might be able the same. Maybe put a pinch of yeast more because it could be a little’ heavy. We just have to try, but let me know: I'm curious to know the outcome of your experiment. ADA

Reply
Roberto November 7, 2013 at 14:09

I will try to mixer perhaps taking not the precooked.
My only question is’ if it warms a bit’ the blades of the mixer can be a little’ alter the organoleptic qualities of the corn.
And weigh that in America they both use the corn flour for cakes or biscuits 🙂

Reply
Sicilians creative in the kitchen November 7, 2013 at 14:10

Surely not take that precooked. Do you have celiac? I impalpable cornmeal buy it directly from the baker… you tried to ask?

Reply
Roberto November 7, 2013 at 14:13

No, They are not celiac.
I will try to ask some oven, it could be an idea

Giulia October 18, 2013 at 12:14

Hi ada!!that good these muffins …I steal them right away!! a hug!!!

Reply
Sicilians creative in the kitchen October 18, 2013 at 12:44

Hello Giulia, take them well! A hug and thanks, ADA

Reply

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