Amazingly versatile, corn cheese muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.

Makes 9 Corn cheese muffins. Heat oven to 180 °C. Line 9 standard muffin-tin hollows with baking paper. In a mixing bowl sift together 240 g (430 ml) self-raising flour, 3 ml salt and 10 ml baking powder. Drain 1 x 340 g tin corn and add to dry ingredients. Add 240 g grated mature Cheddar cheese and handful finely chopped parsley. Mix well. Whisk together 1 egg, 225 ml milk and 50 ml melted butter and add to flour mixture, stirring well. Divide batter among muffin hollows and bake for 20 – 25 minutes. Use a thin skewer to test if done.

Corn cheese muffins Corn cheese muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Corn cheese muffins