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  • Serves: 8-12
  • Prep: 15 Minutes
  • Cook: 18-20 Minutes
  • Nutritional Info

    No nutritional info supplied

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  • Serves: 8-12
  • Prep: 15 Minutes
  • Cook: 18-20 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1 1/4 tsp  salt
  • 1/3 cup/60g Natvia Sweetener
  • 1 1/2 tbsp/30g butter of choice
  • 1 1/2 tbsp/30ml Oil of choice
  • 1/4 cup/60g  plain yogurt of choice
  • 1 cup/250ml  fresh or frozen corn
  • 4 each  Egg yolks
  • 1 3/4 cup/260g Bread flour
  • 1 cup/130g  corn flour/meal more for topping
  • 1 1/2 tbsp/24g  baking powder
  • 1 cup/250ml  Buttermilk or almond milk with 1 tsp of white or apple cider vinegar

METHOD

  1. Preheat oven to 180C.
  2. Combine all ingredients in a large mixing bowl and mix well using a paddle attachment.
  3. You might need to adjust the consistency by adding more almond milk or buttermilk.
  4. Fill muffin pans lined with muffin cupcake/liners 2/3 of the way full.
  5. Place into preheated oven and bake for 18-25 minutes or until golden brown.
  6. Allow to cool completely and serve with butter
  • Nutritional Info

    No nutritional info supplied

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