Comments Off on Sweetcorn Muffins

Servings 14
Calories 203 kcal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 1 tbsp olive oil
  • 200 g sweetcorn kernels
  • 300 g plain flour
  • 2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • pinch ground black pepper
  • 284 ml buttermilk
  • 3 medium eggs
  • 3 tbsp chopped chives
  • 100 g sunblush dried tomatoes, chopped
  • 200 g cheddar cheese, grated

Instructions
 

  • Heat a tablespoon of oil in a frying pan over a high heat. Add the sweetcorn and cook until the kernels are golden brown. Remove from the heat and allow to cool.
  • Meanwhile, preheat the oven to 180C, Gas 4 and use paper cases to line the muffin tins.
  • Mix the flour, bicarb, baking powder, and pepper in a large bowl.
  • Place half the roasted sweetcorn in a blender with the buttermilk, eggs, and blitz until smooth. Tip into a bowl, add the chives, tomatoes and cheese, and stir.
  • Add the wet mixture to the dry ingredients and lightly mix.
  • Spoon the mixture into the muffin cases and bake in the oven for about 15-20 minutes or until cooked through and
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Nutrition Facts
Sweetcorn Muffins
Amount per Serving
Calories
203
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
52
mg
17
%
Sodium
 
359
mg
16
%
Potassium
 
360
mg
10
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
Vitamin A
 
346
IU
7
%
Vitamin C
 
4
mg
5
%
Calcium
 
176
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cheese, flour, tomato
Course Cakes, Latest from This Morning
Cuisine American, British, ITV This Morning, Summer
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