Fresh corn muffins

Fresh corn muffins

By
From
Baking
Makes
18
Photographer
Vanessa Levis

When people think of muffins they normally think of the more common sweet or fruity variety, but savoury muffins are just as delicious. Serve these savoury muffins with cheese, a bowl of soup or a salad for a light summer meal.

Ingredients

Quantity Ingredient
2 cups white cornmeal
75g plain flour
3 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoon salt
1 1/2 teaspoon buttermilk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups fresh corn kernels, cut from the cob

Method

  1. Preheat the oven to 200°C. Grease eighteen 1/3 cup muffin tins or line them with paper cases.
  2. In a bowl, sift together the cornmeal, flour, baking powder, bicarbonate of soda and salt. Stir in the buttermilk and then the beaten eggs. Do not overmix.
  3. Add the butter and corn, then stir until just mixed.
  4. Divide the mixture among the prepared muffin tins and bake for 25 minutes or until golden and cooked when tested with a skewer.
  5. Turn out onto wire racks to cool. Store in an airtight container for 1–2 days.
Tags:
baking
bakery
margaret
fulton
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