Skip to main content

Cream Corn Muffins



Made these Cream Corn muffins as I was eager to try out  the Aussie Demerara sugar as a topping.
The full-bodied toffee and subtle butterscotch aroma of this sugar really helps to create a more flavourful and aromatic muffin.  Add this sugar into your cofee .....Quote 'makes the pleasure of sharing intimate coffee moments even better' Unquote from CSR Demerara sugar.










These muffins are soft, moist, ideal for breakfast or serve them for tea.  Must remember to sprinkle more of this sugar next time. Yummy!

Ingredients
  • 150 gm cream corn (canned, any brand of your choice)
  • 150 ml milk/soymilk  (I used soymilk)
  • 150 ml canola oil
  • 80 gm caster sugar
  • 2  tsp honey
  • 2 eggs, lightly beaten
  • 1  tsp vanilla
  • 250 gm plain flour
  • 1.1/2 flat tsp baking powder
  • 1  flat tsp bicarbonate of soda
  • 1/4 flat tsp salt
  • Some Demerara sugar to sprinkle
Method
  1. Sift the flour with the baking powder, bicarbonate of soda and salt, mix well.
  2. Stir in the caster sugar and mix well, set aside.
  3. In another mixing bowl, add  in the oil, honey, soymilk, vanilla and cream corn.  Whisk in the lightly beaten egg and stir well.
  4. Pour this liquid mixture onto the dry flour mixture and mix till just combined.  Do not overmix.
  5. Spoon onto paper cups and bake in preheated oven @ 180 deg C for about 25 mins.  Insert a skewer into the centre of the muffin and see if it comes out clean.
  6. Sprinkle a generous amount of Demerara sugar onto the muffins immediately upon removing them from the oven.
  7. Serve warm.

Labels:

Comments

  1. ann lowJune 26, 2010 at 12:39 AM

    Oh Cheah, I definitely want to bookmark this because the kids really love corn.

    ReplyDelete
  2. Angie's RecipesJune 26, 2010 at 3:04 AM

    Love the corn muffins! Yours look perfectly baked with that beautiful crown top.

    ReplyDelete
  3. Sonia ~ Nasi Lemak LoverJune 26, 2010 at 11:44 AM

    where can i find Demerara sugar ? this sugar is new to me.

    ReplyDelete
  4. penny aka jeroxieJune 26, 2010 at 2:06 PM

    Love that you used soymilk instead. Never done that before.

    ReplyDelete
  5. Sokehah cheahJune 26, 2010 at 3:38 PM

    Anncoo.
    Do try it then. A wee bit like Kenny Rogers corn muffins, but lots cheaper!

    Thanks, Angie.

    Sonia
    This is from Melb. My girl passed it through her friend who just came back for hols. Perhaps you can try to find it in Cold Storage, Ipoh's Cold Storage closed down quite some time ago. Not available in JJ and Tesco. It's readily available in S'pore supermarkets, from Mauritius but I prefer this, more coarse.

    penny
    I've been using soymilk instead of milk in most of my recipes. Taste can be a bit different. Why not experiment with it and see for yourself?

    ReplyDelete
  6. ☺lani☺June 26, 2010 at 7:01 PM

    missing corn muffin! happy weekend!

    ReplyDelete
  7. My Little SpaceJune 26, 2010 at 9:39 PM

    Ya, talking about sweet corn muffins... love the Kenny Roger's one but very pricy LOL! Yes, this is one good recipe to try for sure. Thanks alot! Hope you're having a wonderful weekend.
    Cheers, Kristy

    ReplyDelete
  8. JeannieJune 27, 2010 at 12:07 AM

    Wow! I like how your muffins puff up so high! Looks delicious!

    ReplyDelete
  9. Sokehah cheahJune 27, 2010 at 12:59 AM

    lani, thanks for dropping by! Enjoy your weekend!

    Kristy
    Yup, Kenny Rogers corn muffins are expensive and have shrunken in size too! You enjoy your weekend too!

    Thanks, Jeannie

    ReplyDelete
  10. Big Boys OvenJune 28, 2010 at 9:24 PM

    I truly enjoy reading this muffin recipe of your, so fluffy and defintie smell grate as you have corn in it! hehehe my imagination runs wild!

    ReplyDelete
  11. Sokehah cheahJune 28, 2010 at 11:31 PM

    Big Boys Oven
    Thanks for dropping by!

    ReplyDelete
  12. LY, H and our latest addition Master AAugust 31, 2010 at 7:43 PM

    Your corn muffins looks great.. never thought of adding honey and sprinkle the sugar to it.. i have the similar post too...minus the honey and sprinkled sugar of course..http://lovetocooklovetoeat.blogspot.com/2010/08/cream-corn-cake.html

    About the honey.. is it the drinking honey?

    ReplyDelete
  13. Sokehah cheahAugust 31, 2010 at 8:25 PM

    Chocolate
    Welcome to my blog! Yes, it's drinking honey. Will drop by your blog soon!

    ReplyDelete

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

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

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