Each time when we went to Kenny Rogers' for a meal, the muffins would be the last one to be eaten, and usually it will be packed for takeaway as we would be full from the meal. Over here in Malaysia, Kenny Rogers restaurants only served three types of muffins, Chocolate Raisin, Banana Raisin and Golden Vanilla Muffins. So this Corn Muffin is a new flavour to me and since they do not sell this muffin over here, I'm unable to know whether it tastes just as Kenny Rogers'! Among these four flavours, I would go for the Chocolate and Golden Vanilla.
I'll be taking a little break for a short holiday with my family. See you when I get back!
I'm submitting this to the monthly roundup at Copycat Club at Buttercream Barbie and Recipe Swap Thursday at Prairie Story
Kenny Rogers' Corn Muffins
(source from recipe.goldmine.com)
1/2 cup butter, softened
2/3 cup granulated sugar (I only use 80gm)
1/4 cup honey (I use slightly less, I reduce about 1 tablespoon from the 1/4 cup)
1/2 teaspoon salt
1-1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
- Heat oven to 400 degrees F
- Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.
- Grease a 12 cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top.