Corn Muffins

I remember when we were still in the Philippines, they opened a branch of Kenny Rogers restaurant and we loved the corn muffins they serve on the side of their chicken.

Several years back, I craved for them and that made me look for recipes and here is what I came up with after looking at various recipes. My daughter loved them when she was little and I was surprised that now that she is 19 she asked for the recipe and made a batch for us and her boyfriend. I feel old. The photo I am attaching to this recipe is from the batch she made today. Took me a while to type my recipe so here goes:

What you need:

• 1/2 cup butter, softened (so remember to take this out early to soften but not melt)
• 2/3 cup white sugar
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups plain flour, sifted
• 3/4 cup cornmeal (usually this results to muffins that are gritty, which is still ok but we get the fine corn meal from the shop to avoid the grittiness), sifted
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup corn (you can use the canned one if you don’t have fresh ones, just drain, or frozen kernels thawed, will do)

What you need to do:

• Preheat your oven to 180 deg C (fan forced).
• Using a mixer, cream together the butter, sugar, honey, eggs and salt. Add the flour, cornmeal and baking powder and carefully blend together, adding the milk while mixing.
• Add the corn into the mixture and mix by hand, until they are all worked in.
• Spray some oil onto small muffin pans and fill each cup with the mixture.
• Bake for about 10-15 minutes (keep an eye out on them!) or until they turn brown on top.
• Enjoy warm or cold and make memories.

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