A Delicious Sweet Treat
“Bolo de Milho,” or Brazilian corn muffins, are a customary and cherished delicacy in Brazilian cooking.
The rich texture, sweet flavor, and comforting taste of maize define these muffins.
These corn muffins are a hit for breakfast, as an afternoon snack, or for dessert. They’re simple to prepare.
struck. Let’s investigate how to make these delicious delicacies that will add a little of Brazil to your table.
Components:
Two cups of corn kernels (fresh or canned, drained)
One cup of milk
One cup of coconut milk
One cup of granulated sugar
Meat Oil: half a cup
One cup of finely ground cornmeal
One cup of all-purpose flour
One spoonful of baking powder
Half a teaspoon of salt
Three huge eggs
One cup of grated coconut is optional but adds taste and texture.
Butter: used to coat the muffin pans.
Guidelines:
Warm up the oven:
Set the oven temperature to 350°F (175°C). Butter may be used to grease or line a muffin tray with paper liners.
Mix the Alkaline Substances:
Blend together the corn kernels, eggs, sugar, coconut milk, and vegetable oil in a blender. Mix till
The blend is creamy and silky.
Combine the dry ingredients:
Mix the cornmeal, baking powder, all-purpose flour, and salt in a large mixing basin. If
Add shredded coconut to the dry ingredients and whisk.
Mix the Ingredients Together:
Transfer the combined corn mixture into the dry ingredients basin. Using a spatula, gradually stir until
just merged. To maintain the muffins’ light and fluffy texture, take care not to overmix.
Stuff the Muffin Tin:
Pour the mixture into the muffin tray that has been preheated, filling each cup to approximately two-thirds full. This will provide the
give the muffins space to rise.
Prepare the Muffins:
When a toothpick put into the middle of a muffin comes out clean, bake in the preheated oven for 20 to 25 minutes.
comes out clean, with golden brown tips.
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