Monday, April 2, 2012

Sweet Creamed Corn Muffin aka Jagong Muffin

repeated bake :D Think I did this Sweet Creamed Corn Muffin last month... My 1st few attempts after my long bake-break.

Saw my bake-pal, evelyn posted her Jagong Muffin.... I replied, telling her I wanna make them again ;-) Nyx saw my reply to Eve on FB and she said "YES"!!! with that smile on her face =))

~ ~ YUM ~ ~
~ ~ YUM YUM ~ ~
~ ~ YUM YUM YUM ~ ~
I added Oatmeal to my recipe this time... for a more filling breakfast munch ;-)

180g Self Raising Flour
1 tbsp Vanilla favoured Custard Powder
4 tbsp Quakers Instant Oatmeal
(sift flour and custard powder together. Mix in oatmeal)
120g Unsalted Butter
100g Sugar
2 eggs
1 tsp Vanilla essence
4 tbsp Cream Corn (those from can)

Preheat oven @ 180 degress celcius
Mix at highest speed, butter, sugar and egg+ vanilla essence for 10 mins
Add in cream corn and mix for about 1 minute
Fold in the flour mixture
I pour the cake mixture into a piping bag and fill up each cup till 3/4 full.
Lastly, top each cup mixture with 1 or 2 tsp scoop of cream corn (I think i topped with 1 tbsp this time )

Bake for 20 minutes. Switch to top heat and bake for further 5 mins.

Cool in pan for at least 10mins before taking them out of the muffin pan.

Make sure the muffins r completely cooled before u store them in a air-tight container. Before I serve, I will reheat in microwave for 8 seconds. Enjoy!

a peep into the texture of my Jagong Oatmeal Muffin.

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