Essie Ruth

These are the simplest and most satisfying savoury muffins I know how to make. Arty adores corn, so I know he’ll always eat them, and they’re super tempting for grown ups too.

cheesy corn muffins by mama finch 01

Cheesy corn muffins

Ingredients:
  • 200g plain flour
  • 40g polenta
  • 2 tsp baking powder
  • 1/2 tsp bicarb
  • pinch salt
  • 175g tasty cheese, grated
  • 3 eggs, lightly beaten
  • 4tbsp vegetable oil
  • 1/2 cup milk
  • 190g canned corn kernels
Method:
  1. Preheat oven to 200ΒΊc, and line a 12 hole muffin tin with muffin cases.
  2. Combine all dry ingredients in a large mixing bowl.
  3. Combine eggs, oil, milk, corn kernels and 100g of cheese on a smaller bowl.
  4. Make a well in the centre of your dry ingredients, and mix your combined wet ones in thoroughly.
  5. DistributeΒ mixture evenly between muffin cases, sprinkle with remaining cheese, then bake for 17-20 mins, or until golden.

cheesy corn muffins by mama finch 02

These are delicious warmed up with a bit of butter on them – it goes all melty and oozy.

They also make a great accompaniment to soups like this one, and this one.

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