Corn Miniature muffins with Crème Fraîche and Smoked Salmon
Corn Miniature muffins with Crème Fraîche and Smoked Salmon
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Ingredients
  • 1/2 cup (125 ml) fine cornmeal
  • 1/2 cup (125 ml) flour
  • 1 teaspoon (5 ml) baking powder
  • 1/4 teaspoon (1 ml) salt
  • 1 teaspoon (5 ml) Espelette pepper
  • 1 egg
  • 3/4 cup (180 ml) buttermilk
  • Preparation
  • With the rack in the lowest position, preheat the oven to 180 °C (350 °F). Butter 24 miniature muffin cups.
  • In a bowl, combine the flour, baking powder, salt and Espelette pepper.
  • In another bowl, combine the egg and buttermilk. With a wooden spoon, gradually stir in the dry ingredients, without overbeating. Divide the batter among the muffin cups.
  • Bake for 15 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven and let cool.
  • Description
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