For a long time now, I've seen this corn muffin recipe floating around the internet, which claims to be the ORIGINAL Kenny Rogers corn muffins recipe. Oh really? And with lots of other people having success with the recipe, it was my turn today to have a go at it (love day-offs from work).
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| This was the brand of cornmeal I used, bought from Cold Storage |
Love the taste (really strikingly similar to the Kenny Roger's one!) and texture, with corn kernels adding to that extra bit of corn-y taste.
Kenny Roger's Corn Muffins
Ingredients
1/2 cup (113g) unsalted butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 tsp salt
1 1/2 cups all purpose flour
3/4 cup yellow cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup frozen yellow corn
Directions
Preheat oven to 200 degrees Celsius.
Cream together butter, sugar, honey, eggs and salt.
Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. (I used the alternate between dry and wet ingredients kind of mixing - add 1/3 of your dry ingredients, then 1/2 of your milk, then another 1/3 of dry, the remaining milk and the remaining dry, ensures a more thorough mix!)
Add corn to mixture and combine until corn is worked in.
Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top. (I baked for about 30 minutes)
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