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@daydreamingco: #clinique #tiktokshopcreatorpicks #tiktokshopblackfriday #tiktokshopcybermonday #TTSBFCM

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Wednesday 21 October 2026 17:14:09 GMT
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sweetcorn… in a MUFFIN?!🌽 With the bake off back on our screens it only seems fitting to dust off my apron and give you guys a delicious baked recipe I think even Paul Hollywood himself could on board with! 🤝 Crumble corn muffins, makes 12: Ingredients: For the batter: - 65g butter - 1 tin sweetcorn, drained - 60g caster sugar - 60g light brown sugar - 2 large eggs - 2 tsp vanilla extract - 1 tsp ground cinnamon - 110g fine polenta - 125g plain flour - 1 tsp baking powder - Splash whole milk - 250g blueberries For the crumble topping: - 50g butter, cubed - 50g brown sugar - 10g granulated sugar - 70g plain flour Method: - Preheat oven to 180C fan - Add butter and corn to a pan and place over a medium/high heat until the butter browns and the corn caramelises. Whilst that’s caramelised make the crumble topping by adding all the ingredients to a bowl and use the tips of your fingers in a pinching motion to combine the ingredients to a breadcrumb consistency, set aside - Add corn mixture to a large mixing bowl and allow to cool until just warm before whisking through the sugar - Once combined whisk through the eggs before seasoning with the vanilla and cinnamon - Next fold through the polenta and flour before adding the milk to loosen the batter slightly - Finally, fold in the blueberries and spoon into a lined muffin tin and top with the crumble mixture - Bake for about 15 minutes until the outside is golden and crispy and the centre is light and fluffy, enjoy fresh out the oven with a cup of coffee ☕️🫐🧈 #muffins #blueberrymuffins #baking #corn #bake
sweetcorn… in a MUFFIN?!🌽 With the bake off back on our screens it only seems fitting to dust off my apron and give you guys a delicious baked recipe I think even Paul Hollywood himself could on board with! 🤝 Crumble corn muffins, makes 12: Ingredients: For the batter: - 65g butter - 1 tin sweetcorn, drained - 60g caster sugar - 60g light brown sugar - 2 large eggs - 2 tsp vanilla extract - 1 tsp ground cinnamon - 110g fine polenta - 125g plain flour - 1 tsp baking powder - Splash whole milk - 250g blueberries For the crumble topping: - 50g butter, cubed - 50g brown sugar - 10g granulated sugar - 70g plain flour Method: - Preheat oven to 180C fan - Add butter and corn to a pan and place over a medium/high heat until the butter browns and the corn caramelises. Whilst that’s caramelised make the crumble topping by adding all the ingredients to a bowl and use the tips of your fingers in a pinching motion to combine the ingredients to a breadcrumb consistency, set aside - Add corn mixture to a large mixing bowl and allow to cool until just warm before whisking through the sugar - Once combined whisk through the eggs before seasoning with the vanilla and cinnamon - Next fold through the polenta and flour before adding the milk to loosen the batter slightly - Finally, fold in the blueberries and spoon into a lined muffin tin and top with the crumble mixture - Bake for about 15 minutes until the outside is golden and crispy and the centre is light and fluffy, enjoy fresh out the oven with a cup of coffee ☕️🫐🧈 #muffins #blueberrymuffins #baking #corn #bake

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