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Savoury cheese and sweetcorn muffins
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Just put all the ingredients in a food blender and then put in a hot oven, 20 mins later you've got delicious savoury muffins - what could be simpler?
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Costs: Cheap as chips
Ingredients
- 4oz mature cheddar (grated)
- 1 mug frozen sweetcorn kernals (defrosted)
- 1 small onion chopped
- 1 small chilli diced
- 2 large free range egg (beaten)
- 3floz milk
- 5oz butter (melted)
- 10oz self raising flour (sieved)
- Fresh grinded black pepper
- 1 pinch of paprika
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried parsley
- 12 muffin cases
- These muffins are best made in a food processor.
Method
- Put the sweetcorn into the bowl of the processor, except for two tablespoons. Now add all other ingredients and process until well mixed into a thick batter and then add the reserved sweetcorn and mix with a spoon.
- Divide the mixture between the 12 muffin cases (put the cases into a 12 cup muffin pan). Bake in a pre-heated oven, gas mark 5 for 20 mins, turn the pan around and leave it for a further 5-8 mins, until well risen and golden brown on top.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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