Brisiliense Muffins (Bolo de Milho)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper muffin cups.
2. Blend the Wet Ingredients:
   • In a blender, combine the corn kernels, milk, coconut milk, sugar, vegetable oil, and eggs. Blend until smooth and frothy.
3. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. If using, stir in the shredded coconut.
4. Combine the Mixtures:
   • Pour the blended corn mixture into the bowl with the dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix to keep the muffins light and fluffy.
5. Fill the Muffin Tin:
   • Fill each muffin cup about two-thirds full with the batter. If desired, sprinkle chocolate chips or chopped chocolate on top of the batter.
6. Bake the Muffins:
   • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
7. Cool and Serve:
   • Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
   • Serve warm or at room temperature. These muffins are delicious on their own or with a dollop of butter for extra richness.

Tips for Perfect Brazilian Corn Muffins:

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