SAVOURY MUFFINS WITH CHEESE AND SWEETCORN
- Dry ingredients:
- 250 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 200 g cheese, grated
- 160 g can of tinned sweetcorn, drained
- 25 g fresh chives, finely chopped
- Wet ingredients:
- 2 eggs, beaten
- 100 ml oil, sunflower or vegetable
- 250 ml milk, semi-skimmed or full cream
- 1 tablespoon oil, to brush muffin tin
- spring onions (green onions/scallions), red onion, cooked bacon, peppers, spinach – all optional
Preheat oven to 200 °C. Brush inside of muffin tin well with oil. Mix dry ingredients in one bowl. Mix wet ingredients in bowl or jug, and stir until well mixed. Plop wet mixture into dry mixture and mix until totally combined (do not over mix, but do check thoroughly as there are often pockets of dry flour hiding). Scoop into 12 muffin holes and bake for 20 – 25 minutes or until golden brown.
Recipe Notes:
Be sure to use a STRONG cheese, I use an extra mature cheddar. These muffins really need this to give flavour (parmesan would work really well too). I like to reserve a handful of cheese from main mixture and sprinkle on top of scooped muffins. You can use muffin cases if you prefer, but as these muffins do not have a huge amount of oil in the mixture, they can stick a little to the paper. Use a quite bland oil like sunflower or vegetable oil. I would not recommend olive oil as the taste will be very strong. Do try to buy fresh chives, they really make the taste of this. If you do not have them, you can substitute a small, finely chopped red or white onion. I substituted the chives for one bunch of finely chopped spring onion.
Recipe posted by Natacha Visagie
Photo by: Natacha Visagie
