INTRODUCTION

I have been receiving repeat requests to issue a cornmeal muffin recipe resembling those sold in Kenny Roger chain of restaurant.

Pardon my for my ignorance, I have never visited Kenny Roger and totally unsure of how the muffins taste like.. I am putting this on hold as I do not know where I can get cornmeal until I saw it at Phoon Huat. I grabbed a pack and believed that It is time for me to honour my promise of issuing this recipe.

As I have never eaten those sold by Kenny Roger’s restaurant, I am unsure how it taste like and I do not wish to use the copycat recipe that is widely circulated in the internet. If you Google for Kenny Roger corn muffins recipe, there are many bloggers who blogged this recipe and all using the same recipe with slight modifications here and there.

I do not think it make sense to use the same recipe as you can easily obtain the recipe from other websites. I have therefore analysed the copycat recipe, examined the picture of the muffins sold at Kenny Roger and come out this simple recipe that suits my family taste buds.

Those who used my muffin recipe will know that I have never use a minor ingredient to name a recipe. Whereas other recipes use a miserable amount of corns, since it is a corn muffin, so this recipe is overloaded with cornmeal and fresh corns.

I am always confident with my muffins recipe as to me, muffin making are elementary. As expected, my kids loved the muffins for the simple reasons that there are corn kernel in the muffin. It is rather refreshing to have a sweet corn flavoured muffin.

WHAT IS REQUIRED

Servings: Prepare above 12 cornmeal muffins

• 150 grams of cornmeal
• 100 grams of self raising flour
• 200 grams of sweet corn kernel
• 120 grams of butter melted
• 100 grams of sugar
• 100 grams or ml of fresh milk
• 3 eggs

STEPS OF PREPARATION

• Preheat the oven to 180 degree Celsius

• In a big mixing bowl, take out the corn kernels, add self raising flour, baking powder, cornmeal and sugar, stir until well mixed. Make a well in the centre.

• In another bowl, put the melted butter, fresh milk and eggs. Beat until well combined.

• Gradually add the egg mixture and use a fork or spoon to mix it swiftly and lightly. Lumpy batter is acceptable and over mixed batter will result in chewy muffins.

• Transfer into the muffins cup until 80% full and bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes or until a skewer inserts into the centre comes out clean. Muffin is best eaten after resting overnight as it will become moister.

CONCLUSION

I do not wish to associate this recipe with the Kenny Roger corn muffin copycat recipe and I have never eaten before. But if you have eaten before, do give it a try and feedback to me if it is like those sold. The cornmeal sold in Phoon Huat is 500 grams and this recipe uses 150 grams , therefore, you will have plentiful left if you purchase the pack. Do not worry, subsequent recipes have been lined up to use these cornmeal and do not forget that cornmeal is one of the staple food in Western China where rice and wheat are not easily available. Therefore, cornmeal is also a traditional Chinese staple food for certain areas.

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