Brazilian Corn Muffins


1/2 cup of granulated sugar
2 eggs
1/4 cup of vegetable oil
2 cups of corn kernels (fresh or canned, drained)
1 cup of milk
1 cup of all-purpose flour
1 cup of cornmeal
1 tablespoon of baking powder
1/2 teaspoon of salt

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Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.

In a blender or food processor, combine the corn kernels and milk. Blend until smooth.

In a mixing bowl, beat the eggs and sugar together until creamy.

Gradually add the vegetable oil to the egg mixture while continuing to beat.

Stir in the blended corn mixture until well combined.

In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serve warm or at room temperature, and enjoy these delicious Brazilian corn muffins as a delightful treat any time of day

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