Corn Muffin

Golden brown moist corn muffin

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.


  • 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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