Friday, August 29, 2008

RECIPE TO MAKE THE CORN MUFFIN









This is a modified recipe. It was originally a Blueberry Corn Muffin recipe, adapted from marthasteward.com. However, I’m not a lover for berries, thus made do with making traditional corn muffins instead.


I luuurve corn muffins!

By far, the best muffins I’ve ever tasted are the ones served in Kenny Rogers. This is in fact, my 3rd time attempting to make another version of corn muffins having failed in achieving ‘Kenny Rogers’ quality in my previous attempts. (There are so many recipes out there that claimed to have the recipe to Kenny’s muffins. Don’t be fooled!)

Oh well, they aren’t called secret-recipe for no reason, coz my muffins unfortunately, didn’t taste as great as Kenny’s ones. However, having tried the 3rd time, this time round is by far the closest to achieving one of the most perfect texture - incredibly soft and moist insides! Ooooo….

Tho it was not requested in the recipe, I added in the entire can of corn kernels (drained) and a dash of corn syrup for more intense corn-y taste. :) My aunt recommended too, to add in a mix of creamed corn (those used in ice-kachang) + plain corn kernels the next time I intend to bake this again.

Well, Kenny Rogers or not. At least I’ve freshly baked corn muffins to munch on now!

Blueberry Corn Muffins

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
3/4 cup sugarplus 2 tablespoons for sprinkling
3 tablespoons honey
2 large eggs
3 cups all-purpose flour
1 cup yellow cornmeal (pounded cornflakes would do just fine)
3 1/2 teaspoons baking powder
1/2 cup milk
1 cup blueberries

1. Heat oven to 375°. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).

2. Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.

3. Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.

4. Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.

Taken from Martha Stewart Living

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