Skip to main content

Cream Corn Raisin Muffins




Muffins are simple quick bread that are traditionally baked from a batter prepared from a mixture of egg, milk and oil stirred into sifted flour, sugar, salt, bicarbonate of soda and baking powder.  The amount of mixing that is optimum for muffins is just enough to blend the liquid and dry ingredients, just to combine and not to produce a smooth batter.  When lifted with a spoon, the batter should break and separate easily.

Muffins have a coarser, somewhat moist texture and not as sweet as cupcakes, and they are baked at a higher temperature for a shorter length of time, due to the texture of the dough and to achieve the best results. 


Recipe for Cream Corn Raisin Muffins

Ingredients :
  • 7 oz Plain/All Purpose Flour
  • 3 oz Caster Sugar
  • 2 Teasp. Honey
  • 1 Teasp. Baking Powder
  • 1/2 Teasp. Baking Soda
  • 1/4 Teasp. Salt
  • 2 eggs
  • 8 Tablespoons Cannola/Corn Oil
  • 300 gm Cream Corn
  • 1 Teasp. Vanilla
  • 50 gm Raisins/Choc Chips
Method :
1. Sift the plain flour with the baking powder, baking soda, salt and mix thoroughly.
2. Add in the sugar and mix well.
3. Lightly beat the eggs, add in the oil, honey, vanilla and cream corn. Mix well with a hand whisk.
4. Gently fold in the wet ingredients into the dry ingredients, mix till just combined. Do not overmix.
5. Spoon batter into muffin pan, or paper lined muffin cups, about two thirds full.
6. Bake in the preheated oven @ 400 deg.F for about 25 minutes or until a skewer inserted in the centre comes out clean.
Note :
1. Overmixing the batter will yield tough, rubbery muffins.
2. Fill any unused muffin pan halfway with water to prevent warping of the pan and/or overbrowning of the muffins.



Page copy protected against web site content infringement by Copyscape
Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe