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.
Sieved dry ingredients and whisk to combine 
mixed in all the wet ingredients together 
