Ingredients:Two cups of corn kernels (fresh or canned, drained)One cup of milkOne cup of coconut milkOne cup of granulated sugarMeat Oil: half a cupOne cup of finely ground cornmealOne cup of all-purpose flourOne spoonful of baking powderHalf a teaspoon of saltThree huge eggsOne cup of grated coconut is optional but adds taste and texture.Butter: used to coat the muffin pans.Instructions:Warm up the oven:Set the oven temperature to 350°F (175°C). Butter may be used to grease or line a muffin tray with paper liners.Mix the Alkaline Substances:Blend together the corn kernels, eggs, sugar, coconut milk, and vegetable oil in a blender. Mix tillThe blend is creamy and silky.Combine the dry ingredients:Mix the cornmeal, baking powder, all-purpose flour, and salt in a large mixing basin. IfAdd shredded coconut to the dry ingredients and whisk.Mix the Ingredients Together:Transfer the combined corn mixture into the dry ingredients basin. Using a spatula, gradually stir untiljust merged. To maintain the muffins’ light and fluffy texture, take care not to overmix.Stuff the Muffin Tin:Pour the mixture into the muffin tray that has been preheated, filling each cup to approximately two-thirds full. This will provide thegive the muffins space to rise.Prepare the Muffins:When a toothpick put into the middle of a muffin comes out clean, bake in the preheated oven for 20 to 25 minutes.comes out clean, with golden brown tips.Chill and Present:After the muffins have cooled in the pan for about ten minutes, move them to a wire rack tolet cool fully.Heat or serve room temperature. You may eat these muffins by themselves or with a dollop ofbutter to give it more depth.The Ultimate Brazilian Corn Muffin Recipe:Fresh Corn: Peel the kernels off the cob and mix according to the directions if using fresh corn. Fresh maize willgive the flavor a richer, more vivid taste.Texture Variations: Blend the corn mixture less to preserve some entire corn for a chunkier texture.
Bolo de Milho, or Brazilian corn muffins
