Bolo de Milho, or Brazilian Corn Muffins

Instructions:

1. Preheat the Oven: Set the oven temperature to 350°F (175°C). Grease a muffin tray with butter or line it with paper liners.
2. Blend Wet Ingredients: In a blender, combine the corn kernels, eggs, sugar, coconut milk, and vegetable oil. Blend until the mixture is creamy and smooth.
3. Combine Dry Ingredients: In a large mixing bowl, mix the cornmeal, baking powder, all-purpose flour, and salt. If using, add shredded coconut to the dry ingredients and whisk.
4. Mix Wet and Dry Ingredients: Transfer the blended corn mixture into the bowl of dry ingredients. Using a spatula, gently stir until just combined. Be careful not to overmix to maintain the muffins’ light and fluffy texture.
5. Fill the Muffin Tin: Pour the mixture into the preheated muffin tray, filling each cup about two-thirds full to allow room for rising.
6. Bake the Muffins: Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
7. Cool and Serve: Allow the muffins to cool in the pan for about ten minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature, optionally with a dollop of butter for extra flavor.

Tips for the Ultimate Brazilian Corn Muffin Recipe:

• Fresh Corn: If using fresh corn, peel the kernels off the cob and follow the directions accordingly for a richer flavor.
• Texture Variations: Blend the corn mixture less for a chunkier texture with some whole corn kernels.
• Sweetness Level: Adjust the sugar content according to your preference. Brazilian corn muffins are typically slightly sweeter.
• Storage: Leftover muffins can be stored at room temperature in an airtight container for up to three days or frozen for longer storage.

Benefits of Corn to Nutrition: Corn is an excellent source of fiber, minerals like magnesium, B vitamins, and overall vitamins.