Corn Muffins

Cooking is definitely a skill that can be learned and I am definitely still learning. My latest lesson involves corn muffins. Here they look deceptively delicious. Yes, they did have a lot of potential and yes, I would still highly recommend this recipe. But I have a lesson to share. When a recipe calls for a specific ingredient, make sure you know what you're doing when you swap it out for something else! (i.e. don't use a non-creamed plus a less sugar version of a can of corn) My mistake probably would have been completely OK had I just upped the sugar content in the muffins. There's always next time....

Here is the recipe:

• 1 (14.75 ounce) can creamed corn
• 2 cups yellow cornmeal
• 1 cup soy milk + 3 teaspoons lemon juice
• 2 large eggs
• 1/2 cup oil
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda

Mix your dry ingredients in one bowl and your wet ingredients (including sugar) in another. Then add the two together and mix until combined. (You may need to add a little more flour to thicken the mixture). Spoon into muffin tin/s and bake at 450F/230C for about 15-25 minutes until golden (you will also start to see cracking on the surface). Make sure to check, using a toothpick, that the insides have baked.

Serve with honey or hot sauce, take your pick!