Corn Muffins (Kenny Rogers)

I grew up eating at Kenny Roger's and their corn muffin remains one of my favourite items whenever I eat at the restaurant. I don't eat there as often now because its simply easier to eat at home when I have three young kids. When looking around for corn recipes to take part in this month's Little Thumbs Up, I suddenly remembered those famous corn muffins and found a recipe that claimed to be the original. That's a big claim - I had to make these and see if its true. 

These muffins are so good and really close to the original taste I recall. A little sweet, a little salty, and has the distinctive taste of milk and honey. It is firm yet fluffy and has moist crumbs.

I had to eat the muffins the Kenny Rogers way - with Lemon Roasted Chicken, roasted potatoes and summer salad - absolutely delicious and satisfying! 

Kenny Roger's Corn Muffins (Makes 12)

Recipe from here.

Ingredients

• 1/2 cup (113 g) butter 
• 2/3 cup sugar (reduced to about 1/3 cup)
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen yellow corn

Method

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, sugar, honey, eggs and salt in a large bowl.
• Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing.
• Add corn to mixture and combine until corn is worked in.
• Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post. 

This is for Made with Love Mondays by Javelin Warrior.

This is for Tea Time Treats hosted by What Kate Baked and Lavender and Lovage.