These muffins are delicious and incredibly tempting with their aroma. Additionally, they remain soft for a long time. Even the addition of cornmeal didn’t deprive them of moisture; instead, it gave each cake a unique flavor.
Ingredients
- Cornmeal, 0.5 cup
- Rye flour, 0.5 cup
- Sugar, 0.5 cup
- Cinnamon, 0.75 teaspoon
- Baking powder, 1 teaspoon
- Baking soda, 0.25 teaspoon
- Egg, 1 piece
- Milk, 0.5 cup
- Oil, 7 tablespoons
Additionally:
- Pear, 1 piece
Preparation
- In a mixing bowl, combine both flours, sugar, cinnamon, baking soda, and baking powder. In another bowl, mix the egg, milk, and oil.
- Combine the dry ingredients with the wet ones. Mix until just combined (do not overmix).
- Lastly, fold the diced pear (skin removed) into the batter.
- Line a muffin tin with paper liners and fill each cup with the batter (filling about 3/4 full).
- Bake the muffins in a preheated oven at 180 degrees Celsius for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely before serving.
