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.

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.

Hearty Clam Chowder

Sometimes I do not feel like cooking many dishes so I would opt for a warm hearty soup that I can pair it with my homemade sourdough. Lately it has been raining a lot in Singapore, thus this type of soup is just perfect for such weather. Feel free to half the recipe if you find it too much. These recipe yields 5-6 full size serving as these was made solely for our dinner without any other dish added.

Ingredients (good for 5-6 full serving)

  • 500g frozen clams (thawed, no shell)
  • 2 medium size carrots (diced)
  • 120g chopped yellow onion
  • 400g diced celery
  • 450g diced potatoes
  • 320g chopped bacon
  • 1.8 Liter Chicken Stock (store bought chicken stock)
  • 120g all purpose flour
  • 120g butter
  • 200g cooking cream
  • black pepper to taste

Method

  • Fry the bacon til crispy. Set aside. Reserve the bacon oil
  • Add the butter in a heated stock pot. Melt the butter over medium heat. Add the flour. Whisk to incorporate, add in the stock and consistently stirring until the broth become smooth.
  • Add in all the vegetables (onions, celery, potatoes and carrots ). Add in half of the bacon, reserve the other half for topping. Let it come to boil. Turn down the heat and let it simmer until all the vegetables are soft. Give a stir every couple of minutes. You may add in the bacon oil to add more flavour to the soup, but I will leave this up to your preference.
  • Add in the clam and cooking cream. Stir and let it simmer for about 8-10 minutes
  • Turn off the heat, serve hot on a bowl and top with some crispy bacon.
Perfect to dip my sourdough into the soup .