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Bolo de Milho, or Brazilian corn muffins
After the muffins have cooled in the pan for about ten minutes, move them to a wire rack to
let cool fully.
Heat or serve room temperature. You may eat these muffins by themselves or with a dollop of
butter to give it more depth.
The Ultimate Brazilian Corn Muffin Recipe:
Fresh Corn: Peel the kernels off the cob and mix according to the directions if using fresh corn. Fresh maize will
give the flavor a richer, more vivid taste.
Texture Variations: Blend the corn mixture less to preserve some entire corn for a chunkier texture.
fragments inside the batter.
Sweetness Level: Modify the sugar content to suit your tastes. Corn muffins from Brazil are
usually a little sweeter.
Muffin leftovers may be kept for up to three days at room temperature in an airtight container.
Moreover, they may be frozen for extended storage.
Benefits to Nutrition: Corn
An excellent supply of fiber, minerals including magnesium and B vitamins, and vitamins in general
