Corn muffins

Corn muffins are small sweet or savory cakes made primarily with cornmeal, a staple ingredient in Latin American cuisine. These bites are typically fluffy and soft, with a characteristic corn flavor that makes them ideal to accompany meals or enjoy as a snack.

The origin of corn muffins dates back to the indigenous culinary traditions of Mesoamerica, where corn has been a fundamental food for thousands of years. Over time, this recipe has been adapted and popularized in various Spanish-speaking regions, especially in countries like Mexico, Colombia, Venezuela, and Central America.

The properties of corn muffins derive mainly from corn, which is a source of complex carbohydrates, fiber, B vitamins, and minerals such as magnesium and phosphorus. Depending on additional ingredients, they may also contain protein and healthy fats. They are an energizing and satiating option, perfect for breakfast or a snack.

Regarding synonyms in Spanish from Latin America, corn muffins may have different names depending on the region, including:

• Bizcochitos de maíz (Mexico)
• Muffins de maíz (a more generalized term in several countries)
• Quequitos de maíz (Venezuela)
• Budincitos de maíz or queques de maíz (Central America)

These small cakes are versatile and can be prepared with various ingredients, such as chilies, cheese, spices, or honey, adapting to multiple recipes and tastes.