Zutaten für Margarita Muffins
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup cornmeal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup sour cream
- ¼ cup good quality tequila
- ¼ cup orange juice
- ¼ cup vegetable oil
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- ⅛ teaspoon coarse sea salt (optional)
- nonstick cooking spray
- 1 teaspoon coarse/colored sugar (optional)
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Zubereitung von Margarita Muffins
- Position oven rack in the center of the oven and preheat to 400°F (200°C).
- Prepare muffin tins by spraying indentations and rims with nonstick cooking spray.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup cornmeal, 1 teaspoon baking soda, and ½ teaspoon salt.
- Set aside.
- In a large bowl, whisk 1 large egg and ½ cup sour cream until smooth.
- Whisk in ¼ cup good quality tequila, ¼ cup orange juice, ¼ cup vegetable oil, 2 tablespoons lime juice, and 1 tablespoon lime zest until well blended.
- Gently stir in the dry ingredients (from step 3) using a wooden spoon or spatula until just combined. Do not overmix.
- Fill prepared muffin cups about ¾ full.
- Optional: Sprinkle ⅛ teaspoon coarse sea salt or 1 teaspoon coarse/colored sugar over each muffin top.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly browned.
- Let the muffins cool in the tin for 10 minutes before gently removing them to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
35g
Fat
5g
Carbs
7g
