Freshly and Lovingly Baked on : 12th May 2014
Kenny Roger Corn Muffin is unforgettable. Although I am not an avid fan of this man nor the rest of the items in the menu, I cannot get enough of the muffin. Very often, I will simply buy the muffins and bless a friend with these goldeny goodness. It is just delish! Someone passed this recipe to me 2 weeks ago when I was lamenting about not able to find any kenny roger nearby office. She told me its very similar to the original taste.
As I am itching to bake before my trip to Bhutan and thought that I can bake these for the girls, I jumped out of the sofa at 11ish pm and get down to work. These photos were only taken after I came back. I also want to see if these muffins freezes well so I threw the remaining into the freezer.
Me: come come, try my muffins. These are baked with love.
Gf #1 (responded immediately) : Kenny Rogers?
Gf #2: yes yes, but these are more moist!
Okie, before reading further. Please picture a crazy girl jumping up and down in the check in terminal exclaiming “yes yes!”
So people, look no further. Just try it okie.
Before taking the pictures, I transferred these frozen ones into the fridge and took it out the next day before heating up in an oven of 145 degree for 8 minutes.
115g Unsalted butter
100g White sugar
Dry ingredients :
125g All-Purpose flour
62g Cake Flour
1/2 Tsp Baking Powder
1 Tsp salt
3/4 cup Frozen Corn Kernels
Sift the flours, cornmeal and baking powder together and set aside while you are preparing the wet ingredients.
Cream both butter and sugar together before adding honey and eggs. Lastly combine the milk into this wet batter.
Add in the dry ingredients into this wet batter and fold using a spatula until just mixed. You should fold till you do not see anymore obvious flour and the mixture should still be lumpy. Stir in the corn kernels.
Greased squares mold pan or simply using muffin cups or whatever you like. Filled these with the batter and baked in a preheated oven of 200 degree for 20 to 25 minutes.