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| Sweet Corn Pistachio Muffin |
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| Sweet Corn Pistachio Muffin |
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Ingredients
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| Flour 1410g, Baking Power 1/2 tsp, Sugar 90g, Salt 1/2 tsp, butter 90g, Milk 90ml, Egg 1 pc, Del Monte Sweet Corn Cream Style 3 tbsp, Del Monte Whole Kernal Corn 3 tbsp, Pistachio (Grated) 1 tbsp |
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Del Monte Sweet Corn Cream Style
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Steps
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Soften the butter at room temperature, serize flour and baking powder together, preheat oven. |
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2. Beat the butter with mixer until smooth, add sugar and stir gently until milky. Mixed with egg and milk. |
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Sieve the mixed flour for 3 times into (2) and stir with plastic spatula. |
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Add sweet cream corn and kernel corn, toss with (3). Pour into muffin mold around 70% full. |
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Sprinkle the pistachio bits and corn on it and bake for 25 mins at 200ºC. Serve hot. |
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