Thursday 25 June 2015

Durian Sweetcorn Muffin - 榴莲玉米玛芬

I love corn muffin especially those served as sides in American restaurant that comes with bits of corn kernels in it because I simply adore its sweetness and sandy texture on each bites. So for this mentioned recipe, I turn my favourite ingredients; cornmeal, sweetcorn and durian into a sinful and yet delicious teatime snack which we go crazy with.

[Durian Season] Cheap and good durian in Chong Pang Market
In Singapore despite of the hot and humid weather during summer, many people are still looking forward to the yearly Durian season which normally falls between late June till August. And this year according to the news Malaysian durians are selling at lowest prices which means we can feast more and expected cheaper price on even good grade durians.


Durian Sweetcorn Muffin
This is the cross section of the muffin which is soft and moist just like a good old butter cake being infused in durian aroma. Each bite is filled with bits of corn kernels and durian pulp that leave you crave for more. Pair this with a cup of light tea or black coffee to for a perfect morning or afternoon snack.

Ingredients for durian sweetcorn muffin

(Yield: 15 medium muffins | Preparation: 10 mins | Baking: 25 mins)

280g Plain Flour
80g Cornmeal
1 Teaspoon Baking Powder
1/4 Teaspoon Sea Salt
227g Unsalted Butter
185g Caster Sugar
4 Large Eggs (60g each)
110ml Fresh Milk
120g Frozen Corn Kernels
350g Fresh Durian Pulps

Steps on preparing durian sweetcorn muffin
1. Whisk flour, cornmeal, baking powder and salt together. Set aside.

2. Cream butter and sugar together until pale and fluffy.

3. With the mixer running, drizzle beaten eggs into butter mixture and beat till well corporate.

4. Beat in flour mixture and milk alternately in 3 batches till well mixed.

5. Stir in corn kernel and 3/4 of the durian pulps.

6. Divide mixture into muffin cups, top with 1 teaspoon each of the remaining durian pulp.

7. Bake in preheated 200°C (392°F) oven for 10 minutes, reduce temperature to 180°C (356°F) and continue to bake for another 12-15 minutes or until a skewer inserted in the centre and comes out clean.

榴莲玉米玛芬 - Durian Sweetcorn Muffin
玉米粉 (Cornmeal) 含有丰富的营养素可以用来煮粥,做饼干,馒头,玉米发糕和松饼等等。而在这个榴莲玉米玛芬食谱里我也加入了少许的玉米粉来增添口感和咬劲。由于每年的六到八月是丰收的季节所以到处都可以买到便宜又好吃的榴莲,因此除了玉米粉和玉米粒之外也少不了主角"榴莲肉"。

(分量: 15个中形玛芬   | 准备: 10 分钟   | 烘烤时间: 25 分钟)



2.无盐牛油和糖用搅拌机打大约5分钟左右直到呈现汝白色 (看以上图片)。




6.接着送进预热200摄氏度的烤箱烤10分钟,再调低到180摄氏度继续烤12 - 15分即可

[Durian Feast] $20 for 10 durian from Chong Pang Market
Likewise from the above photo you can see how Singaporean are so in love with this thorny fruit which has a strong odour to foreigners. We are consider lucky to stay near Chong Pang Market where endless supplies of fresh durians are loading in almost everyday during the peak period and we get to enjoy fresh and cheap supply whenever we crave for it.

Oh ya, for more related recipes on durian such as making durian tiramisu, fried rice and etc please refer to our recipe archive here. Till then happy feasting!

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