Cheddar and corn muffins

Name: Cheddar and corn muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 servings
Cuisine: Accompaniment
Ingredients: 125.00 ml oil; 250.00 ml Buttermilk; 2.00 eggs extra-large; 500.00 ml flour self-raising; 0.00 salt pinch; 250.00 ml mature cheddar cheese grated; 250.00 ml sweetcorn; 15.00 ml fresh parsley chopped; 2.00 ml black pepper freshly ground

18 servings Prep: 15 mins, Cooking: 15 mins

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Dairy

By Food24 November 03 2009

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Ingredients (9)

125.00 ml	oil
250.00 ml	Buttermilk
2.00	eggs — extra-large
500.00 ml	flour — self-raising
0.00	salt — pinch
250.00 ml	mature cheddar cheese — grated
250.00 ml	sweetcorn
15.00 ml	fresh parsley — chopped
2.00 ml	black pepper — freshly ground

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Method:

Preheat oven to 180 °C and grease 18 muffin-tin hollows with non-stick spray.
Mix the oil, buttermilk and eggs.
Sift the flour and salt together and add to the egg mixture.
Add the cheese, sweetcorn, parsley and black pepper and mix lightly.
Spoon the batter into the prepared tin and bake for 15 minutes or until done.
Serve lukewarm with sweet chill jam if desired.