Sweetcorn Muffins

 From 'The Road to Mexico' by Rick Stein
Sweetcorn Muffins These simple muffins are ideal for sharing, as this recipe makes 18 individual cakes. But if you bake the mixture in one tin it can come out as a sharing traybake.

  1. Preheat the oven to 180°C.
  2. Generously butter 18 holes of a couple of non-stick muffin tins.
    1. Alternatively, use a baking tin measuring about 35cm x 20cm.
  3. Tip 400g of the corn into a blender, add the condensed milk, vanilla extract, salt, and melted butter; and process until fairly smooth.
  4. Add the eggs one at a time, processing between each addition.
  5. Add the flour, baking powder, and the remaining 100g of corn kernels, still whole.
  6. Pour the mixture into the greased tins and bake in the preheated oven for 25-30 minutes (40-50 minutes for the traybake). Cook until the top is golden and a skewer comes out clean.
  7. Leave the cakes to cool, and serve warm or cold, ideally with vanilla ice cream.