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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more