Sweet Corn Muffins

Name: Sweet Corn Muffins
Cuisine: British
Ingredients: 3/4 C Yellow cornmeal; 200 g flour; 30 g milk powder; 1 tsp baking powder; 120 g Soft Butter - melted & cooled slightly; 1/2 C fresh full cream milk; 80 g sugar; 1/4 C honey; 2 eggs; 1/2 tsp salt

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#corn #GoldenApron23 #sweetcorn #muffins #breakfast #lunch #dinner #brunch #sweets #snacks #dessert

Tip: All ingredients should be in room temperature.

#corn #GoldenApron23 #sweetcorn #muffins #breakfast #lunch #dinner #brunch #sweets #snacks #dessert

Tip: All ingredients should be in room temperature.

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#corn #GoldenApron23 #sweetcorn #muffins #breakfast #lunch #dinner #brunch #sweets #snacks #dessert

Tip: All ingredients should be in room temperature.

#corn #GoldenApron23 #sweetcorn #muffins #breakfast #lunch #dinner #brunch #sweets #snacks #dessert

Tip: All ingredients should be in room temperature.

Saved

Ingredients

A. Dried Ingredients
3/4 CYellow cornmeal
200 gflour
30 gmilk powder
1 tspbaking powder
B. Wet Ingredients - room temperature
120 gSoft Butter - melted & cooled slightly
1/2 Cfresh full cream milk
80 gsugar
1/4 Choney
2eggs
1/2 tspsalt
C. 3/4 C Frozen, sweet corn kernels (microwave 1 min)

Saved

Steps

1

Prep and measure all ingredients.
- Microwave frozen corn for a minute.
- Melt butter.
- Preheat oven to 180°C / 350°F.
- Grease muffin tray with some butter then line with muffin paper cups.
2

Mix and combine all dried ingredients thoroughly. Keep aside.
3

In a separate bowl, whisk all wet ingredients until well-combined.
4

The Wet & Dry 👉🏻 gently push the dry ingredients against the sides of the bowl to make a well. Once you've made a well in the dry ingredients, gently pour wet mixture into the center. Run the scraper around the edge of the bowl and to the bottom, pulling dry ingredients over and into the wet mixture. Gently stir the two mixtures together. Don't over mix. There might be lumps. Small lumps are fine.
5

Fold in the sweet corn kernels (add-in) after lightly combining the wet and dry ingredients. Then give the batter one more light-handed stir and you're done. Small lumps are okay. DON'T OVER STIR. Scoop the batter into prepared muffin tray. Portion it evenly so you'll have evenly sized muffins.
6

Bake at 180°C/350°F for 25 mins. Avoid overbake your muffins! This can dry them out and make the surface too dark. Bake them just until a bamboo skewer inserted into the center comes out clean. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack or remove them after five minutes otherwise you risk them going soggy as they cool in the pan.