Brazilian Corn Muffins A Delightful Sweet Treat
Ingredients:
Corn Kernels: 2 cups (fresh or canned, drained)
Milk: 1 cup
Coconut Milk: 1 cup
Granulated Sugar: 1 cup
Vegetable Oil: 1/2 cup
Cornmeal: 1 cup (fine ground)
All-Purpose Flour: 1 cup
Baking Powder: 1 tablespoon
Salt: 1/2 teaspoon
Eggs: 3 large
Grated Coconut: 1 cup (optional, for added texture and flavor)
Butter: for greasing the muffin tins
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or line with paper muffin cups.
Blend the Wet Ingredients:
In a blender, combine the corn kernels, milk, coconut milk, sugar, vegetable oil, and eggs. Blend until
the mixture is smooth and creamy.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. If
using grated coconut, stir it into the dry mixture.
Combine the Ingredients:
Pour the blended corn mixture into the bowl with the dry ingredients. Stir gently with a spatula until
just combined. Be careful not to overmix to keep the muffins light and fluffy.
Fill the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This will give the
muffins room to rise.
Bake the Muffins:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin
comes out clean and the tops are golden brown.
Cool and Serve:
Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to
cool completely.
Serve warm or at room temperature. These muffins can be enjoyed on their own or with a pat of
butter for added richness.
Tips for Perfect Brazilian Corn Muffins:
Fresh Corn: If using fresh corn, remove the kernels from the cob and blend as directed. Fresh corn will
provide a sweeter and more vibrant flavor.
Texture Variations: For a chunkier texture, blend the corn mixture less to retain some whole corn
pieces in the batter.
Sweetness Level: Adjust the amount of sugar to your taste preference. Brazilian corn muffins are
typically on the sweeter side.
Storage: Store leftover muffins in an airtight container at room temperature for up to three days.
They can also be frozen for longer storage.
Nutritional Benefits:
Corn:
A good source of fiber, vitamins (especially B vitamins), and minerals such as magnesium and
potassium.
Provides antioxidants that help protect the body against free radicals.
Coconut Milk:
Rich in healthy fats that provide energy and support heart health.
Contains vitamins C, E, and several B vitamins, as well as minerals like iron, selenium, sodium, calcium,
magnesium, and phosphorus.
Eggs:
High-quality protein source and rich in essential nutrients, including choline, which supports brain
health.
Conclusion
Brazilian Corn Muffins are a delightful and easy-to-make treat that brings a touch of Brazilian tradition
to your kitchen. Their sweet, moist texture and rich corn flavor make them a favorite for any time of
the day. Enjoy these muffins fresh from the oven with family and friends, and savor the unique taste of
this beloved Brazilian dessert. Happy baking!