Makes 10-121 pieces
I fell in love with the corn muffins at Kenny Rogers Roasters the first time I tried them. I have tried a couple of copycat recipes in the past few years but all failed to come close to the original. Recently I remembered this "outstanding" item I need to do and so I finally got around to try another recipe that I have bookmarked long ago. And after a failed try and some changes, I'm quite satisfied with the results! So here I am sharing this with those who, like me, love these corn muffins! Have fun and enjoy!
Ingredients:
- 115 gm2 unsalted butter at room temperature
- 85 gm caster sugar
- 70 gm honey
- 2 eggs
- 125 ml milk
- 225 gm plain flour
- 120 gm yellow cornmeal
- ½ tsp sea salt
- ½ tsp baking powder
- ½ to 1 tsp vanilla extract
- 100 gm3 frozen corn kernels
Method:
1. Sift plain flour, cornmeal, salt and baking powder together. Set aside for later use.
Cream butter and sugar until light and fluffy.
2. With the mixer running, add in beaten eggs bit by bit so that it can be easily incorporated into the butter mixture. It is important the mixture is homogenous.
3. Add in honey. Mix well.
4. Add in flour mixture and milk alternately in 2 to 3 additions each. Keeping the mixer running at slow speed while adding in.
5. Scoop into greased muffins pan and bake at 180℃ fan forced for 15 minutes.
6. Remove muffins from muffin pan and cool completely on a cooling rack.
Notes
1. The recipe I adapted from, states that it makes 12 pieces but as you can see, the muffins are not very tall (But my own pan is not very deep neither.). So if you prefer a taller muffin, I suggest you divide this recipe into just 10 portions.
2. The texture is a bit dry for me so I will increase the butter amount to say 140gm the next round. Alternatively you can choose to increase milk instead if you prefer a less buttery taste.
3. I find the amount of corn is not as much as that in the original muffins so I will increase this too to 120gm the next time I bake this.
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