Waxy Corn Muffins
1.
Ingredients: 110 grams of waxy corn, 50 grams of water, 110 grams of all-purpose flour, 35 grams of sugar, 1 egg, 5 grams of baking powder.
2.
Pour corn kernels, eggs, and sugar into the food processor.
3.
Beat repeatedly, as much as possible to make a fine thick paste.
4.
Pour corn and egg syrup into a bowl, add water, and mix well.
5.
Add oil and stir well.
6.
Mix the baking powder with the flour and sift into the corn paste.
7.
Mix into a uniform batter.
8.
Take an appropriate amount of batter, put it in a preheated electric baking pan, and spread it into a round cake shape.
9.
Cover the lid and heat the upper and lower pans for 2-3 minutes.
10.
The bottom is golden, turn it over, continue to close the lid, and heat the upper and lower plates for 2 minutes.
11.
Golden on both sides, serve while hot.
Tips:
1. The ratio of waxy corn and flour can be adjusted according to the taste you want. The larger the proportion of flour, the softer the taste.
2. The amount of sugar can be increased or decreased according to your own taste.
3. The electric baking pan can be replaced with an ordinary pan, and the fire should not be too high during frying, so as to avoid the external coke and internal growth.