1. Prepare raw materials, freeze-dried corn, flour, bananas, eggs, honey and milk;
2. Put the eggs in the flour and mix well, add milk and honey, and stir until smooth;
3. Crush the freeze-dried corn in a separate bag by hand and sift it into the mixed roux;
4. Crush half a banana with a spoon into a paste;
5. Pour the banana paste into the roux, stir evenly, and let stand for 10 minutes;
6. In the pan, you can use a thin layer of salad oil. If it is a non-stick pan, you don’t need to brush the oil and heat it on a low heat;
7. After heating the pan, pour the batter with a spoon, turn over and fry in time when bubbles come up, pay attention to the batter;
8. Pan-fried banana corn milk muffins~
Tips:The most difficult part of frying muffins is frying. Be careful not to batter the pan and turn golden brown. You need to practice your hands more~
