Ingredients
- 55g butter, melted
- 190g self-raising flour
- 1 tsp baking powder
- 1 ½ tsps paprika
- 4 spring onions, finely chopped
- 100g extra mature cheddar, grated
- Generous pinch salt
- Freshly ground black pepper
- 285g sweetcorn, tinned or frozen
- 2 eggs, beaten
- 120ml milk
Instructions
- Preheat the oven to 190c (fan) and grease a deep 12 hole muffin
- Melt the butter (the microwave is fine) and leave to cool.
- In a large bowl mix the flour, baking powder, paprika, spring onions, cheese and sweetcorn, salt and pepper.
- Once the butter is cool, add to the milk and whisk in the beaten eggs.
- Add the milk mixture to the dry ingredients and combine. You don’t need to worry about being too thorough. In fact the less you mix it the better, just enough to combine everything.
- Spoon the mixture into the muffin tin, so each hole is almost full and bake for 15 minutes until risen and golden.
- Remove from the tin carefully (you may need to run a knife around the outside of each hole to loosen them if you have not used cases) and leave to cool slightly before serving.
- These are lovely warm but also make great snacks or lunchbox fillers. Store in an airtight tin.
Share this:
No comments:
Post a Comment