Monday, 9 November 2015

Corn Muffins Using Whole Corn Kernels

The Husband has been requesting me to make corn muffins.  I was thinking of making corn muffins similar to that of the Philippine Kenny Roger's corn muffins way back 2006.  My friends told me that the current corn muffins at Kenny Roger's do not taste good anymore so I'm basing my taste preference the last time I had corn muffins at Kenny Roger, in 2006.

This corn muffin I made do not taste like that of Kenny Roger's corn muffin nor will I claim it to be a copycat for many obvious reasons. First, I did not use cornmeal which is a basic ingredient of Kenny Roger's corn muffin (sssshhh) Secondly, the texture of my muffin is not gritty because I did not use cornmeal.  Thirdly, you can taste the real corn in it even if  I did not use any corn flavoring. Lastly, the Husband told me my corn muffins tasted better (oh of course he would say that)

I used Heinz sweet corn (canned) for this recipe and had to process them using an immersion blender to make them a bit pureed in order for me to achieve that "corn taste".  I also use an all purpose flour with 12.5% protein content. This is moist and a bit dense but I would love to be denser next time.

Hhhmmm what else?... Oh the...The Husband is requesting that I make this again (nodding while smiling)


Makes: 10 - 12 muffins
Cooking time: 22 - 25 min


All-purpose flour-  1 1/2 cups - 180 g
Bread Flour - 1/4 cup - 30 g
White sugar (granulated) - 1/2 cup - 100 g
Baking Powder - 3 tsps (depending on the brand) - 15g
Salt -1/2 teaspoon - 3 g
Evaporated milk - 1/4 cup - 50 g
Corn oil - 1/2 cup - 100 g
Egg, slightly beaten - 2 medium-size - 100 g
Sweet corn (Whole corn kernels) (do not drain) - 1 can (400 g) (I used Heinz sweet corn)

Baking Procedure:
1. Preheat oven to 180ºC.
2. Mix the flour, baking powder, and salt together in a bowl then set aside.
3. In another bowl, pour the content of the can of sweet corn (include the syrup), add in the milk, and white sugar.  Using an immersion blender, blend them all together until the corn kernels are coarsely chopped.  
4. Add the eggs and vegetable oil to the corn-milk mixture and beat using a wire whisk until incorporated (less than 1 minute)
5. Gradually mix the dry ingredients to the wet ingredients and beat using a wire whisk until well-incorporated.  
6. Pour batter into muffin tins. Top each muffin with a few whole corn kernels
7.  Bake for 22-25 minutes or until a cake tester inserted comes out clean.

Remove from tins and serve warm.

© myFresha-licious (09November2015)


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