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Sweetcorn Muffins Recipe

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

  • 2 cup Self-raising Flour
  • 1 cup Cheese grated
  • 2 Eggs extra large
  • 1 tin Cream-Style Sweetcorn
  • 1/2 tsp Salt

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. 
  • Eat muffins warm with butter and cheese.