- flour - 1 3/4 Cups
- corn flour - 3/4 Cups
- baking powder - 1 1/2 teaspoons
- soda - 1 teaspoon
- salt - 1/2 teaspoonfuls
- eggs - 2 pieces
- sugar - 1 glass
- ghee - 1/2 cup
- sour cream - 3/4 Cups
- milk - 1/2 cup
1. Preheat the oven to 200 degrees. Sprinkle the mold for muffins with 12 oil compartments in the spray. 2. In a medium bowl, sift flour, corn flour, baking powder, soda and salt together, set aside. In another medium bowl, beat the egg mixer for about 30 seconds. Add the sugar and whip. Add the melted butter and beat well. Add half the sour cream and half the milk, whip. Add the remaining sour cream and milk and mix the ingredients before combining. Add the cream mixture to the flour mixture and mix with a rubber spatula until uniform, trying not to mix too long. 3. Divide the dough evenly among the branches of the muffin form (about 3 tablespoons per department). Bake the muffins for 18 minutes, until the toothpick inserted in the center, will not come out with one or two crumbs. 4. Allow to cool for a few minutes in the form, then remove from the mold and serve with butter if desired.
Servings: 4-6