Cheddar & Sweet Corn Muffins

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

1. Preheat the oven to 190c (fan) and grease a deep 12 hole muffin
2. Melt the butter (the microwave is fine) and leave to cool.
3. In a large bowl mix the flour, baking powder, paprika, spring onions, cheese and sweetcorn, salt and pepper.
4. Once the butter is cool, add to the milk and whisk in the beaten eggs.
5. 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.
6. Spoon the mixture into the muffin tin, so each hole is almost full and bake for 15 minutes until risen and golden.
7. 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.
8. These are lovely warm but also make great snacks or lunchbox fillers. Store in an airtight tin.

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Pienapple orange muffins

Pineapple Orange Muffins

1 (8-1/2oz) can crushed pineapple
3/4 cup milk (or enough to equal 1 cup with the pineapple juice)
1 egg, beaten
2 tsp. orange zest, grated orange peel
2 cups flour
1 tbl. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg, optional
1/4 cup sugar
1/4 cup margarine, melted

Preheat the oven to 400 degrees.

Drain the pineapple, reserving juice. Place juice into a measuring cup,
add enough milk to equal one cup. Combine with the orange peel and
beaten egg. Sift the flour, sugar, baking powder, salt and nutmeg.
Blend the juice and milk mixture into dry ingredients, alternating with
the melted margarine. Mix until just blended, do not overmix. Stir in
the drained pineapple. Pour into lightly greased muffin tins. Bake
for 18 to 22 minutes, or until golden brown.