Fresh sweet corn kernels are used to make a delectable and moist Mexican cake, which is then sweetened with condensed milk. An old Jalisco recipe.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 muffins |
Ingredients
- ½ cup rolled oats
- 2 teaspoons flax seeds
- 1 ripe banana
- 1 egg
- ¼ cup natural peanut butter
- 2 tablespoons honey (Optional)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup finely grated carrot
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
- Mix together oats and flaxseeds in a small bowl.
- Combine oat mixture, banana, egg, peanut butter, honey, flax seeds, vanilla extract, baking soda, cinnamon, ginger, nutmeg, and salt in a blender. Process until smooth. Fold in grated carrots. Divide batter evenly among the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
- If using liners, still spray with a nonstick cooking spray. There is no fat in this recipe to prevent it from sticking.
- You can use maple syrup in place of honey.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 379 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I tripled it and only got 18…they taste great though. Fairly easy as I’m not a great baker!