It’s been a long while since I last ate corn muffins at Kenny Rogers Roasters. And I remembered how warm, fluffy and moist they were each time I took a bite into them.
I came across a box of corn meal at Cold Storage one day and decided to try creating these muffins at home.
Corn Muffins Recipe
1 1/2 cups plain flour
1/2 cup yellow corn meal
2/3 cup caster sugar (I used slightly less than 2/3 cup as I prefer my muffins to be less sweet)
1 tbsp baking powder
1/2 tsp salt
1 1/4 cups low fat milk
2 large eggs
1/3 cup extra virgin olive oil
3 tbsps unsalted butter
1. Preheat oven to 175 deg C. Prepare 15 baking cups on muffin tray.
2. Combine flour, corn meal, sugar, baking powder and salt in a bowl.
3. Mix together the milk, eggs, olive oil and butter in a separate bowl. Add to flour mixture and mix well. Fill 2/3 of each muffin cup with the batter.
4. Bake for 20 minutes or till muffins turn golden brown on top.
My family dived into these muffins once they were out of the oven (I only managed to save six for photo-taking!) because they simply looked inviting! They were delightfully moist and fluffy inside with a crunchy crispy top.
You can serve corn muffins as carbs to complement your main course of roast or fried chicken or just have them as a snack.