Mantecadas/ Mexican Muffins

I was sure about making some thing from Mexico for the letter M of our blogging marathon. I had infact planned for chimichanga, mexican wedding soft cookies and so many other recipes from Mexico. But when I heard about these beautiful simple muffins, I knew instantaneously that I would be making them.

Mexico has so many beautiful bakes that if they were ever going to build a wall around them, they can easily build it with breads and cookies and cakes....

I also was tempted to make the pig shaped cookies which are made using molasses. But I was wary of using both molasses and the shape of the cookies being considered for consumption.

These muffins are very easy to make . It has the body of bread and sweetness of cake, so it is rightly called as a muffin, I had also made the eggless version of the muffin and found it at par with the egg based version. The eggless version had a better crust but was little greasy on top and dry within - but just being nit picky here.


1 cup All Purpose Flour
1 cup sour cream

3/4 cup sugar
2 eggs
1 tspn vanilla extract
1 tspn baking powder 1 tspn instant yeast
1/2 cup Oil a pinch of salt Method
1) Beat the eggs until stiff.
2- Whisk in sugar and vanilla extract. 3- Whisk in sour cream, 4- In a large bowl, combine flour, baking powder, instant yeast, and a pinch of salt, stirring. 5- Stir in the flour mixture to the eggs bowl gradually. 6- Stir in vegetable oil and whisk for less than a minute (until the ingredients are combine). 7- Allow the batter to sit for 20 minutes. 8- Transfer the batter to muffin paper/muffin pan. 9- Preheat oven to 400º F (204º C), bake muffins for 20 minutes.


Priya Suresh said…
How spongy this muffins na, simply loved baking and munching them.
Pavani said…
Wow, those muffins look so soft and fluffy. Awesome.
So soft and spongy looking muffins.

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