Corniest corn muffins!

I simply lurve everything about corn. But come to muffins, I think the only place that i have taste them before would be kenny rogers? That always comes along with the set meal. =) Yeap.. I meant those small rectangle size corn muffins...

Hmmm, as JJ does not fancy corn - it has bothered me quite a while on when should i try baking cornie muffins! Have bought a packet of whole kernels corn, but always worried about whether I am able to finish them by myself. =D With much relief, i have pre-alerted my colleagues, telling them about my 'mini' craving and getting their tummy prepared that I am bringing some cornie muffins tml! Some of them look *o*" as they would really prefer having corn soup rather then muffins. but i guess they have no choice.. but to be my guinea pigs...hahahaha... =]

As i flipped thru the book that i have bought last week - Professional Baking , i managed to find a recipe that compliments my new creation! Also decided to divide the batter and make corniest corn muffin and well as cranberries muffin - so that JJ can have them for breakfast tml ^^

Here's the recipe;
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Ingredients : Makes 10-12 muffins (depending on sizes u desire)

300gm all purpose flour
130gm brown sugar (original recipe call for 150gm)
1 tsp baking powder (high peak)
1/4 tsp baking soda
A pinch of salt

120g butter (soften/melted)
2 large eggs / 3 small eggs (beaten)
1 tsp vanilia essence
1 cup of milk (240ml)

1 cup of corn kernels or more if you like.
(I have used 1 cup of corn kernels for half batter and the other half with 2/3 cup of cranberries)

Method:

1. Preheat oven to 210 degC. Position rack in the center of the oven, and prepare muffin tin with paper muffin cups.

2. Melt butter over low heat in a saucepan or you may also soften the butter by placing it into a clear ziplock bag and soften it using a rolling pin before leaving it aside to melt.

3. Combine all liquid ingredients and lastly add in the melted butter.

4. In a separate mixing bowl, sift all the dry ingredients - flour, sugar, baking powder, soda, salt

5. Fold in corn / cranberries. Making sure they are fully coated with the flour so that they will not sink during the baking process.

6. Add the liquids to the dry ingredients and mix until all the flour is moistened. The batter will look lumpy. Be careful not to over mix.

7. Fill each muffin cup till 90% full. For those tall and hard muffin cups, that will not be expandable in size and need not be placed on a muffin tray, fill it only with 70% of the batter.

8. After placing muffin tray into the oven for 1 min, reduce heat to 185degC. Continue baking for 20-30mins until metal skewer inserted in the center of the muffin comes out clean.

a) The dry & liquid mixtures may be prepared in advance. But once they are combined, the batter should be baked without delay, or loss of volume may result.

b) A high temp. is needed to create a burst of steam which will assist lifting the top of the muffin to create a higher setting.
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Here's my tray of muffins. Larger ones are cranberries & smaller ones are corn!

After removing the tray from the oven to cool, for approx 5 min later - immediately remove them from the tray to cooling rack and the bottom of the muffins will not become soggy =) You can see muffins with another type of smaller muffin paper that i have filled with the remaining corn batter (I have only filled about half the small muffin cups with batter and placed them on the baking sheet in my oven without muffin tray, heee - so glad they came in handy!)

Here's the inner look;

Yummmy corniest corn muffins! Such pleased with myself today, finally get to enjoy the fruits (cranberries & corn) of my labour!!! Gonna share them with my colleagues tml! =D