Corn Muffins

These corn muffins are so simple and quick to prepare with just a few ingredients. It’s soft in the inside with just the right sweetness. Please note that the sweetness may vary depending on the brand of canned whole corn kernel you will use because its water contains sugar as well. You may adjust sugar according to preference. This recipe yields 18 muffins.
INGREDIENTS
2 cups (250 grams) all-purpose flour
¾ cup (100 grams) cornmeal, medium grind
¾ cup (150 grams) granulated sugar
2½ tablespoons baking powder
¼ teaspoon salt
1 large egg
1 cup (240 ml.) evaporated milk
½ cup (113 grams) unsalted butter, melted
¾ cup (180 ml.) water from canned corn kernels
1¼ cup (200 grams for the batter) whole corn kernels
¼ cup (40 grams for topping) whole corn kernels
butter for greasing
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