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.
