Corn muffins

Corn muffins

By
From
Half-Hour Hungries
Makes
12
Prep
20 mins
Cooking time
20 mins
Photographer
Mark Roper

These are a true American classic! I’ve amped up the flavour by adding cheese and paprika.

Ingredients

Quantity Ingredient
2 eggs
250ml milk
100g salted butter, melted
90g honey
1/4 teaspoon sweet paprika
1/4 teaspoon hot paprika
1 teaspoon sea salt
150g instant polenta
100g parmesan cheese, finely grated
6 chives
150g self-raising flour

Method

  1. Pre-heat your oven to 180ºC. Line a muffin tin with paper cases and set aside.
  2. Whisk the eggs, milk, butter, honey, sweet and hot paprika, and salt in a mixing bowl until well combined. Add the polenta and cheese, then carefully use scissors to finely snip in the chives. Stir well. Sift in the self-raising flour and stir until just combined – don’t worry if the mixture is lumpy.
  3. Using a tablespoon, fill the paper cases with muffin mixture until three-quarters full.
  4. With adult help: Wearing oven mitts, place the muffin tin on the middle shelf of the oven. Cook the muffins for 20 minutes, or until a metal skewer inserted in the middle of a muffin comes out clean. Once again wearing oven mitts, remove the muffin tin from the oven.
  5. Allow to cool for a few minutes, until you can handle the muffins comfortably. Serve with a smear of butter or dipped into a hearty soup.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time. Pre-heat your oven to 180ºC at least 20 minutes before cooking and position an oven tray in the middle shelf of the oven.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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