25 May 2012

Corn, Cheese & Almond Muffins


I got some whole kennel corn & some yogurt, I can’t help but making muffins again. >”<)

Corn, Cheese & Almond Muffins
(A)
1 cup AP flour (added 2 TBsp corn flour within it)
1/4 cup caster sugar
1 tsp baking powder
1/5 tsp salt
2 TBsp almond strips
2 TBsp grated cheddar cheese
(B)
1 large egg
1/3 cup yogurt (natural fresh)
1/3 cup corn oil
1/4 tsp vanilla
(C)
1/3 cup whole kernel corn (in can)
In a large mixing bowl, whisk all (A) ingredients. Make a well in the middle.

In a separate bowl, use a hand whisk to whisk all (B) ingredients: break egg with vanilla, whisk in oil, and then yogurt. Need not to whisk till light and fluffy.

Pour all egg mixture into the well of flour mixture. Transfer to a spatula, gently scrap the flour and press to the liquid to moisten it. Important: avoid over-mixing, little lumps are ok.

Fold in sweetcorn kernels gently.

Scope to pre-greased muffin pan or muffin liners.

Bake at 200°C for about 20 minutes. Test with skewer and it comes out clean. Remove from the oven. Transfer the muffins to wire rack to let cool.

Kurang manis (less-sweet) is "in" in Malaysia. If you prefer sweeter, you can opt for, between 1/4 to 1/3 cup of caster sugar. These muffins were non-sweet, but soft and moist. I gave some to my friend & glad to hear praises from her mum.

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