Corn Muffin (makes 15 to 16 muffins)
1/2 cup butter, softened
1/4 cup corn syrup, (you can also substitute glucose or honey)
2 eggs
2/3 cups plus 2 Tbsp. sugar (omit the 2 Tbsp. sugar if using honey)
1 1/2 cups all-purpose flour, sifted
3/4 cup corn meal
1/2 tsp. baking powder
1/2 tsp. salt
5 to 8 drops yellow food coloring
1 can whole kernel corn, strained and juice kept
6 to 8 Tbsp. powdered milk
To make the batter:
1.) Preheat the oven to 350 degrees Fahrenheit. Lightly grease one muffin pan and line with cupcake liners.
2.) Cream the butter until light and fluffy and then mix in the corn syrup. Add five drops of yellow food coloring (you can always add more depending on how yellow you want your corn muffins to be) then add the sugar, and the eggs.
3.) Mix until well blended.
4.) The original recipe calls for plain or whole milk but I like to make the corn taste stand out even more and at the same time, taste the creaminess of the milk. So to make the milk, mix the juice from 1 can of whole corn kernels and the powdered milk. (you just need half a cup of this so you can save the remaining milk for another batch of corn muffins)
5.) Add the flour, corn meal, baking powder, and salt. Mix while adding the milk.
6.) Fold in half of corn kernels into the mixture. (Save the other half for another batch)
7.) Fill each cup with the corn muffin batter and bake for 25 minutes or until light golden brown.
8.) Let the muffins cool on a wire rack for about 10 to 15 minutes before serving. Happy eating! :)
 |
| Corn Muffins and Macaroni Soup topped with basil. |
