Corn muffins

01 Aug 2010 4 Comments

by Cherine in Muffins

I’ve been too busy with World Cup and exams to bake for the past 2 months (okay more of World cup!), but I’m back now with corn muffins. I’ve been wanting to make them ever since I had them at Kenny Rogers on Sheena’s birthday. It’s supposedly a duplicate recipe of the ones you get at Kenny Rogers, but they taste a little different. The honey taste here is quite dominant, but I guess that depends on the kind of honey you use too.

2 months away from the oven and I think I’ve lost some of my mojo for baking Made a few little mistakes here and there, and I wasn’t all that excited about stepping into the kitchen. Gotta get back on track soon or my dream of opening a bakery will go up in smoke. There’s only a 100 more days to the A’s, but I reckon there’s still the long break next year for me to get things right :> For now, it’s back to the books

Recipe from Food.com

1/2 cup butter
3/4 cup sugar (I used 1/2 cup)
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn

• Preheat oven to 400F/205C.
• Mix butter, sugar, honey, eggs, and salt into a large bowl
• Add flour, cornmeal, and baking powder and blend thoroughly
• Add milk while mixing
• Add corn to mixture and work into mixture
• Do not mash corn, the whole kernel is baked into the muffin
• Fill a muffin pan with 12 paper/foil muffin cups and fill 2/3 full with batter
• Bake for 20-25 minutes until muffins are light brown

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