Over the weekend, I wanted to make some muffins. These are for the times when I am very hungry (mostly in the evening) and tend to go for all the unhealthy food. Though I am allowed to indulge in food right now, I do not want to put on too much weight. So, I thought muffins would be a nice option. Also, Sarath loves muffins. So, I looked for a recipe online. I had to search a few websites until I found a basic muffin recipe. Then, I modified it a little bit.
I had fresh blueberries at home and so was debating between sweet blueberry muffins or savory corn muffins. The decision maker was Sarath and he choose these. Many recipes for corn muffins called for corn meal which I did not have. So, I chose this recipe and the muffins turned out much better than I had expected. They are fluffy, soft and moist.
All purpose flour – 1 3/4 cups
granulated sugar – 1/4 cup (I used brown sugar)
baking powder – 2tbsp
salt – 1/2 tsp
Large Egg – 1
Milk – 3/4th cup
Vegetable Oil – 1/3 cup (I used olive oil)
Corn: 1/2 cup
Coriander – a little – chopped
Crushed red pepper – 2 tbsp
Mix all the dry ingredients together. Add corn, coriander and the crushed red pepper to the dry ingredients. Mix the egg, milk and oil together. Add the milk mixture to the dry ingredients and mix well.
Fill the paper muffin cups about 2/3 full. Bake at 400 F for 20 – 25 min.