but still, my muffin rising flat, hellllpppppp!
I kept this recipe for about 2 decades before decided to make one again tonite. Why it takes me so long, the story of the lost and found is here! Originally was measured in cups and I convert it to metrics for my easy referencing....
200g castor sugar
100g cream cheese
100g UHT whipping cream
2 large eggs
200g cream styled corn
250g all-purpose flour }
1 teaspoon baking powder } sieve together
1/2 teaspoon salt }
50g corn kernel
cheddar cheese ( grated )
Preheat oven .
Sieve flour, baking powder and salt.
Whisk briskly butter, sugar, cream cheese until creamy then add whipping cream and beat until fluffy. Lightly beat eggs all together, then stirinto cream & mix well. Later pour in flour, followed by cream style corn. Mix gently just to blend all ingredients smoothly. Fill each cup with batter. Sprinkle corn kernel and top with cheddar cheese. Bake for 20-25 minutes.