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Savoury sweetcorn muffins

Savoury sweetcorn muffins: perfect for soup dippingI've wanted to make these since the first time I tasted them. Once while out with the girls we ordered them at this american style restaurant (don't remember the name). Now when it's getting wintery outside (almost), I thought these muffins would be perfect with soup. We dipped them in spicy Mexican soup and we absolutely loved them (especially Joni).Savoury sweetcorn muffins: perfect for soup dippingSAVOURY SWEETCORN MUFFINS makes 12 muffins

  • 245g superfine cornmeal
  • 3 tbsp caster sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 egg, beaten
  • 4 tbsp coconut oil
  • 250ml milk
  • 50g grated cheddar cheese
  • 100g sweetcorn kernels (used frozen ones)

1. Measure all the ingredients into the mixing bowl and combine everything well.

2. Spoon the mixture into lined cupcake tinned. I used silicon cupcake baking pan this time, so did not need to use any liners. Bake the muffins in preheated 180C oven for 20 min.Savoury sweetcorn muffins: perfect for soup dippingServe warm! Oh, did I mentioned that it tastes heavenly with soup? Should definitely try that out!Savoury sweetcorn muffins: perfect for soup dipping Savoury sweetcorn muffins: perfect for soup dippingEnjoy!

Rasa :)

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