Corn Muffins ala Kenny Rogers Roasters
September 3rd, 2012 by niceyfemme

I’ve been having way too much cravings recently now that I am near my due date much more than when I was in my first trimester when I just couldn’t eat. I’ve been trying and rediscovering different foods. One time I ate in Kenny Rogers because I wanted spaghetti but I am sick of Jollibee’s spaghetti which was my go to spaghetti. I ordered a combo meal which came with the muffin and to my delight, it was the muffin that I enjoyed the most and not the spaghetti which disappointed me a bit. There was a time in college when I loved Kenny Rogers’ corn muffin but through the years the quality has declined but now I find myself enjoying it again. Oh can I say that I miss their blueberry muffin as well?

So I made a mental note to try to bake a corn muffin that taste like theirs and buy corn meal. Problem is corn meal isn’t available in the supermarket where there’s one everywhere. I bought a box before in Trinoma and so when I found myself in the area I just had to buy a box asap. (BTW can I just say that in all the malls in the Philippines, Trinoma has the most expensive parking fee I have encountered. Grrrr)

I found two seemingly alike recipes online. One from and another from I followed the recipe to a T and found the consistency not a lot like Kenny’s. I figured it needed more corn meal and the frozen corn made caused that texture which I didn’t like.

So I gave the recipe a second try but I tweaked it a bit to my liking. I added more corn meal, used fresh corn from the cob and used half butter half margarine. (I used butter the first time but thought to myself that Kenny’s muffins use margarine 🙁 )


35 g. Butter, softened

30 g. margarine, softened

40 g. white sugar

2 1/2 tbsp. honey

1 pc. egg

1/4 tsp. salt

90 g. all purpose flour (APF)

1/2 cup + 1 tbsp. yellow corn meal

1/4 tsp. baking powder

1/4 cup of milk

1/2 cup freshly shredded corn 

Cream together the butter and margarine together with the sugar. Once it’s light and creamy add the honey. Then add the egg. Beat until it’s smooth. 

In a separate bowl combine APF, corn meal, salt, baking powder together. Once it’s combined well together, add the shredded corn. Add this flour mixture to the butter-sugar mixture.

Slowly add the milk to the flour and butter mixture while slowly mixing together. Do not over mix.

Bake in 1 oz. muffin pan at 180 C for 20 minutes. Enjoy!!!

It was a success! I love the crust the best! I’m just so happy with it but I have to control myself and not eat too many. I don’t want to have a very big baby. 🙂

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