Bolo de Milho: Authentic Brazilian Corn Muffins

Ingredients:

• 2 cups of corn kernels (fresh or canned, drained)
• 1 cup of milk
• 1 cup of coconut milk
• 1 cup of granulated sugar
• ½ cup of vegetable oil
• 1 cup of finely ground cornmeal
• 1 cup of all-purpose flour
• 1 tablespoon of baking powder
• ½ teaspoon of salt
• 3 large eggs
• 1 cup of grated coconut (optional, for added flavor and texture)
• Butter for greasing muffin pans

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a muffin tray with butter or line it with paper liners for easy removal later.
2. Prepare the Wet Ingredients: In a blender, combine the corn kernels, eggs, sugar, coconut milk, and vegetable oil. Blend the mixture until it’s smooth and creamy.
3. Combine the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. If you’re using grated coconut, mix it in with the dry ingredients at this point.
4. Mix Wet and Dry Ingredients: Pour the blended corn mixture into the bowl with the dry ingredients. Using a spatula, gently fold everything together until just combined. Be careful not to overmix; this helps maintain a light and fluffy texture in your muffins.
5. Fill the Muffin Tray: Spoon the batter into the prepared muffin tray, filling each cup about two-thirds full to allow room for the muffins to rise.
6. Bake: Place the muffin tray in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
7. Cool and Serve: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. These muffins are delicious on their own or with a spread of butter for an extra touch of richness.

Tips for the Perfect Brazilian Corn Muffins:

• Fresh Corn Option: If using fresh corn, cut the kernels off the cob and follow the same blending instructions. This will give the muffins a richer, fresher flavor.
• Texture Variation: For a chunkier texture, blend the corn mixture less thoroughly to leave some whole kernels in the batter.
• Adjust Sweetness: Brazilian corn muffins are traditionally on the sweeter side, but feel free to adjust the sugar to your taste preference.

Storage Tips:

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed container and reheat as needed.

Health Benefits:

• Corn: A great source of fiber, magnesium, potassium, and B vitamins. It also contains antioxidants that help protect the body from free radicals.
• Coconut Milk: Rich in healthy fats and packed with nutrients like iron, selenium, calcium, and vitamins C, E, and B.
• Eggs: High in protein and essential nutrients, including choline, which supports brain health.

Conclusion:

Bolo de Milho is a delightful Brazilian treat that’s easy to make and perfect for any occasion. Its sweet, moist texture and rich corn flavor make it a crowd favorite, whether enjoyed at breakfast, dessert, or as a snack. Share this delicious part of Brazilian culture with your loved ones and savor the flavor of freshly baked muffins. Happy baking!