Brazilian Corn Muffins, known as Bolo de Milho, are a delicious and comforting treat, perfect for breakfast, a snack, or dessert. These muffins are moist, flavorful, and have a unique texture thanks to the combination of corn, coconut milk, and cornmeal. Let’s dive into this easy-to-follow recipe and bring a taste of Brazil to your kitchen.
Ingredients
- Corn Kernels: 2 cups (fresh or canned, drained)
- Milk: 1 cup
- Coconut Milk: 1 cup
- Granulated Sugar: 1 cup
- Vegetable Oil: 1/2 cup
- Cornmeal: 1 cup (fine ground)
- All-Purpose Flour: 1 cup
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Eggs: 3 large
Instructions
Step 1: Preheat the Oven
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
Step 2: Blend the Wet Ingredients
- Blend Corn Kernels:
- In a blender, combine the corn kernels, milk, and coconut milk. Blend until smooth.
- Add Eggs and Oil:
- Add the eggs, vegetable oil, and granulated sugar to the blender. Blend again until fully combined and smooth.
Step 3: Mix the Dry Ingredients
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
Step 4: Combine Wet and Dry Ingredients
- Mix Together:
- Pour the wet ingredients from the blender into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
Step 5: Bake the Muffins
- Fill Muffin Tin:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 6: Serve
- Serve:
- Serve the muffins warm or at room temperature. Enjoy them plain, with butter, or even with a drizzle of honey.
Cooking Notes and Tips
- Corn Kernels: If using fresh corn, cook and cool it before blending. If using canned corn, ensure it is well-drained.
- Texture: For a smoother texture, blend the corn mixture longer; for a chunkier texture, blend it less.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Variations
Sweet Variation
- Add Sweetness: Mix in 1/2 cup of shredded coconut or 1/4 cup of honey for extra sweetness.
- Spices: Add 1/2 teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
Savory Variation
- Cheese: Add 1/2 cup of grated Parmesan or cheddar cheese to the batter for a savory twist.
- Herbs: Mix in chopped herbs like parsley or chives for added flavor.
Serving Suggestions
- Breakfast: Pair with a cup of coffee or tea for a delightful breakfast.
- Snack: Enjoy as a snack with a dollop of butter or a smear of cream cheese.
- Dessert: Serve with a scoop of vanilla ice cream for a sweet dessert.
FAQs
Q: Can I use a different type of milk? A: Yes, you can substitute any type of milk you prefer, such as almond milk, soy milk, or even evaporated milk.
Q: Can I make this recipe gluten-free? A: Yes, substitute the all-purpose flour with a gluten-free flour blend.
Q: How can I tell when the muffins are done? A: The muffins are done when a toothpick inserted into the center comes out clean, and the tops are golden brown.
Brazilian Corn Muffins (Bolo de Milho) are a delightful treat that is sure to please everyone. With their moist texture and rich flavor, these muffins are perfect for any occasion. Whether you enjoy them as a breakfast treat, a snack, or a dessert, they are sure to become a favorite. Enjoy baking and savoring these delicious muffins!
