I’ve wanted to make these since the first time I tasted them. Once while out with the girls we ordered them at this american style restaurant (don’t remember the name). Now when it’s getting wintery outside (almost), I thought these muffins would be perfect with soup. We dipped them in spicy Mexican soup and we absolutely loved them (especially Joni).
SAVOURY SWEETCORN MUFFINS makes 12 muffins
- 245g superfine cornmeal
- 3 tbsp caster sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 1 egg, beaten
- 4 tbsp coconut oil
- 250ml milk
- 50g grated cheddar cheese
- 100g sweetcorn kernels (used frozen ones)
1. Measure all the ingredients into the mixing bowl and combine everything well.
2. Spoon the mixture into lined cupcake tinned. I used silicon cupcake baking pan this time, so did not need to use any liners. Bake the muffins in preheated 180C oven for 20 min.
Serve warm! Oh, did I mentioned that it tastes heavenly with soup? Should definitely try that out!
Enjoy!
Rasa 🙂