These goodies are delectable packets of corn filled goodness. The sweet taste of the Huiji brand honey intermingling with the corn bits creates a heavenly pairing that stimulates the taste buds. These will go perfect with afternoon tea, or as a nice and delicious snack to get your through a busy day. Actually this is the second time in a week making these muffins, another batch requested by my family who had quickly finished the first batch. I guess its safe to say that my Huiji Honey Corn Muffins are a hit!

Ingredients (yields 10 muffins)

• 120g salted butter
• 70g honey
• 80g white sugar
• 115g beaten eggs
• 105g milk
• 130g all purpose flour
• 120g cornmeal
• 5g double acting baking powder
• 120g sweet corn (kernel)

Note : I used canned sweet corn kernel, liquid drained.

Method

• Preheat the oven at 190 degree celsius
• Sieve all the dry ingredients together and whisk to combine. Set aside.
• Add honey into the milk. Stir to combine. Pour it into the melted butter. followed by adding the beaten egg. Stir well to combine.
• Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix to combine. Do not overmix
• Fold in the sweet corn into the batter.
• Scoop the batter into the muffin cup. Fill it up to 80 percent full
• Bake for 20 minutes.

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