Sherida Monteverde Tan’s Cheese Corn Muffins
1 cup butter, softened
1/2 cup granulated (white) sugar
3 whole eggs (3/4 cups)
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking powder
1 tall can condensed milk (1-1/2 cups)
3-1/2 cups all-purpose flour
For the topping:
1/2 cup grated cheese
1/2 cup corn kernels
Preheat the oven to 350°F or 175°C. Line 24 (2-1/2-inch) muffin/ cupcake pans with muffin paper.
Put all the ingredients, except the flour, in a big bowl and beat with a hand mixer or wooden spoon until creamy. When blended well, add the flour, starting at low speed for one minute. Increase speed to high and beat one minute more. The batter will be firm.
Scoop onto prepared pans with a size 18 (medium) ice cream scooper. Top with one teaspoon each canned whole kernel corn and grated cheese. Bake 30 to 35 minutes or until a toothpick or cake tester inserted in the center comes out clean.