125 g frozen supersweet sweetcorn, defrosted
250 g self raising (self rising) flour
1 chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, finely chopped
1 small onion, finely chopped
2 medium size eggs
3/4 stick (6 Tbsp) 75 g butter, melted
250 ml full fat milk
250 g self raising (self rising) flour
1 chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, finely chopped
1 small onion, finely chopped
2 medium size eggs
3/4 stick (6 Tbsp) 75 g butter, melted
250 ml full fat milk
method
1. Preheat the oven to 230°C, 450°F, Gas Mark 8.
2. Place the sweetcorn in a blender and blend to a puree.
3. Place the self raising flour, chilli, cumin, coriander, garlic and onion in a large bowl. Mix to incorporate all the ingredients.
4. In a jug, combine the eggs, butter and milk and beat to combine.
5. Make a well in the centre of the dry ingredients, then gradually mix in the liquid to form a batter mixture. Fold in the sweetcorn puree.
6. Spoon the mixture into well oiled muffin tins, fill each hole 2/3 full. Place in the oven and bake for 20-25 minutes or until golden brown. Allow to cool slightly, then run a palate knife around the edge and remove muffins.
2. Place the sweetcorn in a blender and blend to a puree.
3. Place the self raising flour, chilli, cumin, coriander, garlic and onion in a large bowl. Mix to incorporate all the ingredients.
4. In a jug, combine the eggs, butter and milk and beat to combine.
5. Make a well in the centre of the dry ingredients, then gradually mix in the liquid to form a batter mixture. Fold in the sweetcorn puree.
6. Spoon the mixture into well oiled muffin tins, fill each hole 2/3 full. Place in the oven and bake for 20-25 minutes or until golden brown. Allow to cool slightly, then run a palate knife around the edge and remove muffins.
serving amount
serves: 12
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