Cheddar and corn muffins

Recipe from: 7/10/2003 12:00:00 AM

Ingredients 9
Servings 18
Time 15 minutes

Ingredients

  • 125
    ml
    oil
  • 250
    ml
    buttermilk
  • 2
    extra-large eggs
  • 500
    ml
    self-raising flour
  • pinch salt
  • 250
    ml
    grated mature Cheddar cheese
  • 250
    ml
    drained whole-kernel sweetcorn
  • 15
    ml
    chopped parsley
  • 2
    ml
    freshly ground black pepper
 

Method

15 minutes
 
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.
 

Read more on: bake  |  dairy
 

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