Cheddar and Corn Muffins

I am always more savoury than sweet. But I think life needs a bit of sweetness, aye? My idea of a perfect meal is the one that's concluded with a little sweet, rich and decadent thing (which preferably contains more than 70% chocolate? hehe)...and...let me tell you about sous chef's love-hate relationship with desserts and sweets...

A Sweet Conversation?

Year 2006
SC: I hate sweets
Me: Really? You don't like it or are you trying to keep fit?
SC: I really hate it. See! I drink my coffee BLACK
Me: OK, I get it

Year 2007
*noticing SC's over enthusiasm towards Haagen Dasz ice cream, chocolates & desserts*
Me: I remember you said you hate sweets
SC: Oh, not really. It was just a cover up, I need to avoid sweets to keep fit (!!!!), and I have an image to upkeep in front of girls, you see?
Me: right....

Year 2008
*in a conversation about sweets*
SC: Yeah, as I told you before...I don't like sweets. See, I like my coffee BLACK
Me: I thought you said that was just a cover up? Hey! This is me! I know you very well, you don't need to cover
SC: *puzzled* What did I say? I really hate sweets, man. I just eat sweets because you bake
Me: *speechless*

Talk about denial!...or PR talk? or fickle minded? or amnesia? Hehehe...anyway...

I've seen so many muffins and cupcakes around the blogsphere, and I believe if others can do it, I can at least try to fail several times :p...as long as I didn't accidentally melt my chocolate by microwaving it in a metal mixing bowl and blow my kitchen up (touch wood -touch wood - touch wood - this reminds me to get bigger insurance coverage), I love taking up new challenges. Thus, I started to bake.

...and I baked and I baked and I baked. Sweet treats. First, it felt so amazing being able to produce something new. But the novelty wears off, and I craved savoury treats again....so I made...

Cheddar and Corn Muffins

They are perfect for breakfast, with a hot cup of coffee (I like mine with cream and sugar pleaseeee - no denial hehe)

Recipe
(yields 6)
- 1 cup self raising flour
- 3 tbsp sugar
- 1 tsp salt
- 1 egg
- 1/4 cup vegetable oil
- 1/3 cup milk
- 3/4 cup corn kernels
- 1/2 cup small pieces of cheddar cheese

Preheat oven to 175C, in a mixing bowl, combine flour, sugar and salt, make a well in the middle. In another bowl, mix egg, oil and milk, pour into flour mixture, mix, add corn kernels and pieces of cheddar cheese. Pour into greased/lined muffin tray, bake for about 20-30 minutes or until toothpick inserted in the middle comes out clean.

Now...I've seen impressive food presentations everywhere. But this one caught my eye. It is a display of Beijing's molecular gastronomy at Shangrila's Blu Lobster by Chef Brian (picture's borrowed from Eat & Travel Weekly magazine). Would anyone care to brush their teeth with this egg white paste...or gargle with this mint wine?

For me, I don't like getting drunk before 09:00 AM (Denial? PR talk? Amnesia? All/none of the above? Hehe)