Brazilian Corn Muffins, or “Bolo de Milho,” are a traditional and beloved treat in Brazilian cuisine.
These muffins are characterized by their moist texture, sweet flavor, and the comforting taste of corn.
Perfect for breakfast, an afternoon snack, or dessert, these corn muffins are easy to make and always a
hit. Let’s explore how to create these delicious treats that bring a taste of Brazil to your table.
Ingredients:
ADVERTISEMENT
Corn Kernels: 2 cups (fresh or canned, drained)
Milk: 1 cup
Coconut Milk: 1 cup
Granulated Sugar: 1 cup
Vegetable Oil: 1/2 cup
ADVERTISEMENT
Cornmeal: 1 cup (fine ground)
All-Purpose Flour: 1 cup
Baking Powder: 1 tablespoon
Salt: 1/2 teaspoon
Eggs: 3 large
ADVERTISEMENT
Grated Coconut: 1 cup (optional, for added texture and flavor)
Butter: for greasing the muffin tins
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or line with paper muffin cups.
ADVERTISEMENT
Blend the Wet Ingredients:
In a blender, combine the corn kernels, milk, coconut milk, sugar, vegetable oil, and eggs. Blend until
the mixture is smooth and creamy.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. If
using grated coconut, stir it into the dry mixture.
Combine the Ingredients:
Pour the blended corn mixture into the bowl with the dry ingredients. Stir gently with a spatula until
just combined. Be careful not to overmix to keep the muffins light and fluffy.
ADVERTISEMENT
Fill the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This will give the
muffins room to rise.
Bake the Muffins:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin
comes out clean and the tops are golden brown.
Cool and Serve:
Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to
cool completely.
Serve warm or at room temperature. These muffins can be enjoyed on their own or with a pat of
butter for added richness.
Tips for Perfect Brazilian Corn Muffins:
Fresh Corn: If using fresh corn, remove the kernels from the cob and blend as directed. Fresh corn will
provide a sweeter and more vibrant flavor.
Texture Variations: For a chunkier texture, blend the corn mixture less to retain some whole corn
pieces in the batter.
Sweetness Level: Adjust the amount of sugar to your taste preference. Brazilian corn muffins are
typically on the sweeter side.
Storage: Store leftover muffins in an airtight container at room temperature for up to three days.
They can also be frozen for longer storage.
Nutritional Benefits:
Corn:
A good source of fiber, vitamins (especially B vitamins), and minerals such as magnesium and
potassium.
Provides antioxidants that help protect the body against free radicals.
Coconut Milk:
Rich in healthy fats that provide energy and support heart health.
Contains vitamins C, E, and several B vitamins, as well as minerals like iron, selenium, sodium, calcium,
magnesium, and phosphorus.
Eggs:
High-quality protein source and rich in essential nutrients, including choline, which supports brain
health.
Conclusion
Brazilian Corn Muffins are a delightful and easy-to-make treat that brings a touch of Brazilian tradition
to your kitchen. Their sweet, moist texture and rich corn flavor make them a favorite for any time of
the day. Enjoy these muffins fresh from the oven with family and friends, and savor the unique taste of
this beloved Brazilian dessert. Happy baking!
