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.