Corn Cheddar Muffins
Prep: 15min
|
Servings: 12
|
Cook: 25min
Corn Cheddar Muffins is a recipe featuring fresh ingredients from the muffins category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g corn (frozen)
- plant oil for baking tray
- 1 Green Chili Pepper
- 4 Spring Onions
- 175 g flour
- 75 g cornmeal
- Salt
- Pepper
- 1 tsp Baking powder
- 2 tbsp freshly chopped parsley
- 200 g grated cheddar
- 4 Tbsp sunflower oil
- 200 ml Buttermilk
- 2 Eggs
Instructions
-
1.
Let the corn thaw.
-
2.
Preheat oven to 180°C fan. Grease muffin tin cavities with oil.
-
3.
Wash, halve, deseed and finely chop the chili pepper. Wash, trim and slice the spring onions. Mix both flours with ½ tsp salt, pepper, baking powder, parsley and 100 g cheese. Whisk oil, buttermilk and eggs together. Quickly fold in the flour mixture to form a smooth batter. Stir in spring onions, chili and corn, then fill muffin cavities. Sprinkle remaining cheese on top and bake for about 25 minutes.
-
4.
Remove from oven, let cool slightly, release muffins from tins and set on wire rack to finish cooling.
