sweet corn muffins

I am grinning from ear to ear as I type this post. I have been wanting to bake corn muffins using cream style corn for a long time. However, I have not managed to find a recipe that does not require the inclusion of cornmeal.

I have gone to various supermarkets but have not been able to locate cornmeal on their shelves. JT (the sister of SC) has suggested that I try the more "ang moh" type of supermarkets (that is, supermarkets that cater more to the Caucasian customers). I shall get round to doing this when the opportunity arises. Perhaps cornmeal is not a popular ingredient with Asians.

Da and I have a can of cream style corn in our larder. It has been in the larder for a month or two. I had previously bought two cans of the cream style corn with the intention to make corn custard pudding. However, in the end I only used one of the cans, thereby leaving the other can in the larder.

I decided to improvise and create my own recipe for corn muffins using cream style corn but without requiring cornmeal. I am very pleased with the results. I ate one of the muffins while it was still warm. The muffins are soft and delicious.

INGREDIENTS

1 1/2 cups cream style corn
1 cup brown sugar
1 egg (beaten)
75g butter (softened)
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups plain flour
1/2 tsp ground cinnamon

METHOD

1. Preheat the oven to 175 degrees celsius.

2. Cream the corn, brown sugar, egg and butter in a medium size bowl. Set aside.

3. Sift the bicarbonate of soda, baking powder, salt, plain flour and ground cinnamon in a large bowl.

4. Add the wet ingredients to the dry ingredients and mix until just blended. Do not over-stir. The mixture will be lumpy.

5. Bake for 20 minutes or until a skewer inserted in the middle of the muffins comes out clean.


TIP

If you intend to bake this as cupcakes instead of muffins, you can use the same recipe. However, the baking time should be changed to 15 minutes instead.