Corn muffins are assumed one important component of healthy muffin Thanksgiving recipes. Generally, corn (maize) - is the main cereal revered by Americans and used in many dishes. America is corn homeland, and Native Americans grew it long before Columbus.

Preparation time:
15 minutes
Cooking time:
20 minutes

Ingredients:

Corn meal (polenta) 500 g
Sugar 1.5 cup
Margarine 150 g
Milk 1 cup
Baking powder 3.5 teaspoon
Salt 1 teaspoon
Vanillin 1.5 teaspoon
Chicken eggs 3 pieces
Food coloring (orange) 10 g
Water 2 / 3 cup
Powdered sugar 8-12 cups
Almond 1 / 2 teaspoon

Cooking:

1
Prepare all components for the dough. Mix corn flour with sugar, vanilla (1 teaspoon) and baking powder, add salt, chop margarine (100 g) in the mixture with a knife and then knead the mixture until homogeneity. Separately whip eggs and milk, then combine the two mixtures. Stir.

2
Prepare cupcake dishes. This may be one big dish, and many small - on request. Lubricate walls with margarine thoroughly, and sprinkle with corn flour or breadcrumbs. Fill the dough into the dish.

3
Preheat oven to 200 degrees and put the dish with the dough in it. Bake cupcakes for about 30-40 minutes, but the time depends on the size of muffins. Small muffins will be ready sooner, but a big cupcake - later. Check readiness of corn cake with a toothpick (if it is dry - cake is ready). After baking, remove muffins from an oven and allow them having “rest” for about 15 minutes, after which muffins can be exempted from the dish. Putting muffins on the board, allow them cooling for a while.

At this time, prepare glaze for the muffin. To do this, mix powdered sugar with water using a blender, then gradually add margarine (you can substitute it with butter), salt a little, add vanilla (0.5 tsp), coloring and flavoring. Apply a homogeneous mass (glaze) neatly on the top and sides of cupcake.