Sweetcorn and Cheese Savoury Muffins

 

 

 Ingredients.

Dry.

250g self raising Flour

1 tsp Bicarb

200g grated Cheddar Cheese

Kernels from two cooked sweetcorn

(You can use a tin of Sweetcorn kernels if you don't have fresh)

1 tsp Salt

1 tsp Cayenne Pepper (Optional)

1 to 2 tsp Dried Thyme

1/4 cup chopped chives 

 

Wet.

250ml Milk

2 Eggs

100ml Oil

 Method

 

Preheat the oven to 200 degrees C.

Whisk together all the wet ingredients in a bowl

Mix all the Dry Ingredients together in a separate bowl. 

Mix all the wet ingredients into the dry ingredients, taking care to not over work but ensuring that there are no patches of dry flour remaining. 

Using a spoon, put the batter into greased muffin tins (I got 6 large and 4 small muffins out of this recipe).

Place in the oven for 30 minutes.

Serve cut in half with butter.