Buttermilk Raspberry Muffins

Yet another Joy of Baking recipe!

Needless to say, it was another resounding, no-sweat success! I do not even have to reduce the amount of sugar used in the recipe unlike most other recipes I got online.

Stephanie Jaworski, you are the best! :)

Kenny Rogers Corn Muffin

I have always liked the food served at Kenny Rogers. Whenever I'm there, I'll surely order the quarter chicken, macaroni cheese and mashed potato. And you know what's the best part? I get to have my favourite corn muffin for FREE! :)

I love the muffin so much that even when I'm just passing by a Kenny Rogers restaurant, I'll be sure to buy at least one corn muffin to munch along the way.

Therefore, I have totally no idea what took me so long to finally decide that I should try recreating the muffins at home!

Strangely enough, there seems to be only one recipe online when I googled it. I ammended the steps of the recipe because the online recipe only gave instructions to chunk most of the ingredients into a mixing bowl and mix them until creamy. Hmmm...suspicious...

So here's my own version of the recipe for all the Kenny Rogers corn muffin fans!

Kenny Rogers Corn Muffin

Ingredients:

1/2 cup (113g) unsalted butter

1/2 cup (100g) sugar

1/4 cup honey

2 eggs

1/2 tsp salt

1 1/2 cup (195g) plain flour

3/4 cup (116g) yellow cornmeal

1/2 tsp baking powder

1/2 cup milk

3/4 cup frozen yellow corn

Method:

(1) Preheat oven to 200°C

(2) In a mixing bowl, mix the butter and sugar till light and creamy

(3) Mix the eggs in one at a time

(4) In another bowl, whisk together the plain flour, cornmeal, baking powder and salt

(5) Add the dry ingredients in batches to the wet ingredients

(6) In between mixing the wet and dry ingredients, add the milk in batches as well

(7) Add the honey and mix till it is incorporated to the batter

(8) Lastly, add the corns and mix well.

(9) Pour the muffin batter into muffin cups and bake for approximately 20 - 25 minutes or until the top is golden and a stick inserted into the muffin comes out clean

Verdict:

(+) This recipe is relatively easy to follow

(-) It can be quite a challenge to find yellow cornmeal in Singapore. Nevertheless, it can be found in the more upmarket supermarkets such as Jasons Market Place or certain Cold Storage outlets (such as Yishun).

(-) If you were to replace the cornmeal with polenta, the muffins will have a more textured taste to the bite since polenta is coarsely grained cornmeal.

(=) The muffins are best eaten on the day of baking. The crust is slightly crispy and it tastes almost like the real deal!

Light Yoghurt Muffin

Light Yoghurt Muffin

Ingredients:

1 cup plain flour

1/3 cup sugar

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 egg

200g yoghurt (flavour of choice)

1 tbs oil

2 tsp lemon juice

1 tsp vanilla extract

Method:

(1) In a big bowl, mix together flour, sugar, baking powder, baking soda and salt.

(2) Make a well in the bowl and add in the egg, yoghurt, oil, lemon juice and vanilla extract.

(3) Stir the liquid mixture well before mixing in the flour mixture to just combine.

(4) Line the muffin pan with muffin cups and fill half of the cups with the batter. It is entirely up to the individual's creativity to add chocolate chips for chocolate filling muffins or crispy cereals to the batter for that added crunchiness or even a slice of banana to top the batter.

(5) In a preheated oven of 180°C, bake for 15 minutes or until a skewer inserted in the center comes out clean.

Verdict:

(+) A very easy recipe to assemble.

(=) Yields extremely light, healthy and guilt-free muffins with it's one tablespoon oil batter!

Starbucks Chocolate Chip Muffin

Am I getting desperate to fulfil my craving for the long absence of chocolate muffins in my snack list or is it the simple fact that the chocolate chip muffin from Starbucks is simply heavenly?

The muffin was nicely warmed up in the microwave prior to serving and every bite was so tenderly moist, chocolately yet light with just the right tinge of sweetness. There's that 'Umph' factor in every mouthful and I literally licked the plate and fork clean!

I'll surely be back at Starbucks...but not for their brews though... :)

Poppy Seed Pound Cake Muffins

Yes, you read it right. It's POPPY SEED muffins! I bought the poppy seeds in New Zealand as I couldn't find it in Singapore. If anyone knows where I can get it in Singapore, please let me know. Vielen Dank!

Poppy Seed Pound Cake Muffins

Ingredients:

2 cups all-purpose flour

2 tbs poppy seeds

1/2 tsp salt

1+1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup unsalted butter

3/4 cup granulated white sugar

2 large eggs

zest of one lemon

1 cup plain yoghurt (do not use non-fat yoghurt)

1 tsp pure vanilla extract

Method:

(1) Preheat oven to 180°C and place rack in center of oven. Line a 12 cup muffin pan with paper liners or spray with a non-stick vegetable spray. Set aside.

(2) In a small bowl, whisk or stir together the flour, poppy seeds, salt, baking powder and baking soda. Set aside.

(3) With a hand mixer, cream the butter and sugar.

(4) Beat in eggs, one at a time, beating well after each addition.

(5) Beat in the lemon zest, yoghurt and vanilla until well blended.

(6) Stir in the flour mixture until just moistened. Do not overmix.

(7) Spoon the batter using either 2 spoons or an ice-cream scoop in to the prepared muffin pan and bake for 18-20 mins or until a wooden toothpick inserted in center comes out clean. (If making jumbo muffins, increase baking time to ~25 mins)

(8) Remove from oven and place on a wire rack to cool for 5 mins before removing from pan.

Verdict:

(+) Excellent recipe. It's easy to follow through the recipe and yet yields yummy-licious muffins!

(=) If an occasion requires me to bake muffins, this will be my number One choice!