For some reason, my husband loves corn muffin (especially that of a certain fast food variety). So the other day, I decided to make some at home. It was not the same recipe as the ones you may find at that certain fast food joint but it came out nice. The verdict: the husband loves it as he said the ones baked at home are less sugary - which in turn is suitable for us who aspires to eat a more healthy diet.
Ingredients:
275g self-rising flour
1 tsp bicarbonate of soda
pinch of salt
1 tin cream corn
100 g brown sugar
50 g castor sugar
1 egg
50 ml fresh milk
75g butter
Method:
Preheat the oven 180 C
Line a muffin tray
Add salt and bicarbinate of soda to the self raising flour
Melt butter and side a side
Combine brown sugar, castor sugar , egg, fresh milk and melted butter
Mix the texture with cream corn
Add this to the flour and stir gently until the texture rather like batter in consistency.
Spoon the mixture into the muffin cases and bake .
275g self-rising flour
1 tsp bicarbonate of soda
pinch of salt
1 tin cream corn
100 g brown sugar
50 g castor sugar
1 egg
50 ml fresh milk
75g butter
Method:
Preheat the oven 180 C
Line a muffin tray
Add salt and bicarbinate of soda to the self raising flour
Melt butter and side a side
Combine brown sugar, castor sugar , egg, fresh milk and melted butter
Mix the texture with cream corn
Add this to the flour and stir gently until the texture rather like batter in consistency.
Spoon the mixture into the muffin cases and bake .
Muffins are easy to make because they need a little mixing. Best eaten when it's still warm.
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