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Bolo de Milho, or Brazilian corn muffins
Warm up the oven:
Set the oven temperature to 350°F (175°C). Butter may be used to grease or line a muffin tray with paper liners.
Mix the Alkaline Substances:
Blend together the corn kernels, eggs, sugar, coconut milk, and vegetable oil in a blender. Mix till
The blend is creamy and silky.
Combine the dry ingredients:
Mix the cornmeal, baking powder, all-purpose flour, and salt in a large mixing basin. If
Add shredded coconut to the dry ingredients and whisk.
Mix the Ingredients Together:
Transfer the combined corn mixture into the dry ingredients basin. Using a spatula, gradually stir until
just merged. To maintain the muffins’ light and fluffy texture, take care not to overmix.
Stuff the Muffin Tin:
Pour the mixture into the muffin tray that has been preheated, filling each cup to approximately two-thirds full. This will provide the
give the muffins space to rise.
Prepare the Muffins:
When a toothpick put into the middle of a muffin comes out clean, bake in the preheated oven for 20 to 25 minutes.
comes out clean, with golden brown tips.
Chill and Present:
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