Corn Muffin

Ingredients:

2 cups flour, sifted
¾ tsp baking powder
¾ tsp baking soda
1/8 tsp UFC Iodized Salt
1 can (425 g) UFC Whole Kernel Corn, drained (reserve 6 Tbsp stock)
6 Tbsp milk
¾ cup butter, melted
¾ cup sugar
3 pc eggs
1-1/2 tsp vanilla
2 drops yellow food color
¼ cup grated cheese (optional)

Procedure:

Preheat oven to 400F. Grease two medium muffin pans. Set aside.
Combine flour, baking soda, baking powder and UFC Salt. Set aside.
In a separate bowl, mash coarsely half of UFC Whole Kernel Corn. Add milk, butter, sugar, egg, corn stock, food color and vanilla. Mix until blended. Stir in flour mixture .
Spoon into muffin pan. Top with remaining corn and cheese. Lower temperature to 350F. Bake corn muffins for 20-25 minutes. Cool on a wire rack.

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Corn Muffin

Lions Head Meatball

Sweet and Sour Fish

Yang Chow Fried Rice

Other Recipes

Seafood Hotpot

Easy Char Sui Pork

Chinese Style Fried Chicken

8 Treasures Chicken

Stir Fry Broccoli

Stir Fry Bok Choy

Salt And Pepper Shrimp

Meaty Egg And Veggie Fried Rice

Lo Hei Salad

Lions Head Meatball

Lechon Macau

Callos by NOM

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