Mantecadas o Muffins de Elote Queques #postres #pan #dessert #antojitos #recetafacil #food #corn

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-saving option.

fresh corn kernels

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains flavor and nutrition, while canned corn is more affordable.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar provides a similar sweetness.

Cut the kernels off the 5 ears of corn carefully.

Measure out 6 cups of corn kernels from the 5 ears.

In a blender, add the corn kernels, 0.5 cup of oil, the can of evaporated milk (or 1.5 cups of regular milk), 1 cup of melted butter, and 1 tablespoon of vanilla extract.

Blend all the ingredients together until smooth.

In a mixing bowl, beat the 6 eggs with 1.5 cups of sugar using a hand mixer until well combined.

Add the blended corn mixture to the egg and sugar mixture and continue mixing.

Gradually add the 4 cups of sifted all-purpose flour, baking powder, and salt, mixing until everything is well combined.

Fill the muffin cups or silicone molds up to one-third full with the batter.

Preheat the oven to 375°F (190°C).

Bake the muffins for 25-30 minutes until they are puffed up and golden.

Remove from the oven and let them cool.

The muffins from the top rack puffed up more than those from the bottom rack, but all are soft.

The recipe yields about 46 medium-sized muffins.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens