Corn muffins


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 Breakfast is my favourite meal because I can eat load of it, I always feel hungry as soon as I open my eyes in the morning, haha.

So it will be great to have something in the fridge (or easy to make), to fill my stomach ^^. One of basic breakfast menu is muffin, sweet or savoury both of them are great! Today it’s time for savoury kind, corn + cream cheese, that’s rich in taste and yes delicious enough to make you smile. The cream cheese adds lightly tangy taste,  corn give sweetness while pizza cheese makes it sinfully, haha. 
As it’s very easy to make, you need less than 30 minutes to prepared, freshly baked muffins in the morning is a good idea, right?



Recipe: Corn muffins
สูตรภาษาไทย: มัฟฟินข้าวโพด

日本語のレシピ:コーンマフィン
Youtube: มัฟฟินข้าวโพด, Corn muffins, コーンマフィン



 Corn muffins
5 muffins



1/4 tsp…………… Salt
60 g ……………… Rice bran oil shortening
1 ………………….. Egg
15 g ……………… Granulated sugar
110 g …………….. Cake flour
1 tsp ……………… Baking powder
80 g …………….. Corn kernels (fresh, frozen or can are Ok)
40 g …………….. Cream cheese (cut into 1 cm pieces)
1/2 – 1 tsp …….. Thyme
70 g …………….. Milk (or soy milk)
……………………. Pizza cheese







Preheat an oven to 180C
Line 5 muffin tins with baking paper cups.




  I use rice bran oil shortening.


 Beat  shortening and salt until smooth, add egg and beat to combine.


 Sift the flour, and baking powder into the bowl.
Put corn kernels, cream cheese and thyme into the bowl, fold to combine.


 Pour milk into the bowl.


 Fold to combine.

 Divide into the prepared tins, and sprinkle cheese over the top of the muffins.


Bake for 23-25 minutes.
Serve warm and enjoy.

Corn muffins

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