top of page

Sweet Corn Pistachio Muffin



  1. Soften the butter at room temperature, serize flour and baking powder together, preheat oven.

  2. Beat the butter with mixer until smooth, add sugar and stir gently until milky. Mixed with egg and milk.

  3. Sieve the mixed flour for 3 times into (2) and stir with plastic spatula.

  4. Add sweet cream corn and kernel corn, toss with (3). Pour into muffin mold around 70% full.

  5. Sprinkle the pistachio bits and corn on it and bake for 25 mins at 200ºC. Serve hot.


bottom of page