Savoury Muffins {Cheese & Sweetcorn}
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Self-raising flour
- 1 tsp Baking powder
- 1 tsp Salt
- 200 g Grated cheese
- 160 g Tinned sweetcorn (Drained)
- 25 g Fresh chives (Chopped finely)
- 2 Eggs (Beaten )
- 100 ml Oil (Sunflower or vegetable)
- 250 ml Milk (Semi-skimmed or whole milk)
- 1 tbsp Oil to brush the tin
Method
- Preheat the oven to 200β/400F fan, 220β/425F or Gas Mark 7.
- Brush the inside of a muffin tin well with oil.
- Mix all of the dry ingredients in one bowl.
- Mix all of the wet ingredients in a bowl or jug, and stir until well mixed.
- Add the wet mixture into the dry and mix until totally combined. (Don't over-mix, but do check thoroughly as there are often pockets of dry flour hiding!)
- Scoop into the 12 muffin holes and bake for 20-25 minutes or until golden brown.