Purple Corn Muffins Recipe
The Purple Corn Muffins is the Peruvian version of traditional Muffins, is an extension with a Peruvian ingredient that is purple corn, native food of Peru in some countries can be found in Latin American supermarkets, both in its presentation of ear, dust or liquid in this dessert is valid any presentation.
Purple corn is part of the Peruvian diet since Inca times, its peculiar purple color is due to the substance, antioxidant, antimicrobial and anticancer named antiocianina. substance which can be found in blueberries, but purple corn shows higher levels.
If you want to know more:
Origin of the Purple Corn
Benefits of the Purple Corn
- Cuisine: Peruvian
- Servings: 12 people
- Total time: 30 minutes
Purple Corn Muffins Ingredients
- 200 grams of prepared flour
- 200 grams of purple corn powder
- 2 ½ teaspoons of baking powder
- 125 grams butter without salt
- 125 grams of sugar
- 3 tablespoons of evaporated milk
- 4 eggs
Purple Corn Muffins Preparation
1ºP: In a deep bowl, beat the butter until creamy, add the flour, the Purple Corn powder, the baking powder, the eggs, the milk and the sugar. until the mixture dissolves homogeneously.
2ºP: Preheat the oven to 180ºC for 20 minutes and prepare a mold for the 12 paper capsules.
3ºP: Distribute the dough in the paper capsules, so that the dough is a little below the surface.
4ºP: Bake for 20 minutes at 180º C. Afterwards, let it cool for 15 minutes.
5ºP: Serve and enjoy these delicious Peruvian Muffins, Bon Appetit! It can be accompanied a delicious purple chicha.