Sweetcorn muffins can be served warm or cold, tasty either way. The sweetcorn muffins go great with soups too. They will keep for 3 days in a sealed container and can be frozen for one month.
Course Breakfast
Ingredients
2cupSelf-raising Flour
1cupCheesegrated
2Eggsextra large
1tinCream-Style Sweetcorn
1/2tspSalt
Instructions
Preheat oven to 200°C
Mix the self-raising flour and cheese.
Beat eggs and mix with the sweetcorn and salt.
Add the corn to the flour mixture and stir until just combined.
Divide the batter equally among 12 muffin cups.
Bake for about 15 minutes till cooked and golden brown.
Leave to cool for a few minutes before carefully turning out.