Try these sweetcorn savoury muffins
These muffins are very versatile and can also be baked into a loaf to slice.
Chef Afzal Mahomed, who is part of the Capsicum Culinary Studio team in Cape Town, has come up with an easy dish which is perfect for the whole family.
He brings you this muffin recipe which makes use of some of the tinned creamed style sweetcorn you may have on hand and makes a great breakfast muffin.
The addition of black pepper makes for a great flavour burst with each bite.
The recipe is very versatile and can also be baked into a loaf to slice and enjoy with butter and a cup of afternoon tea.
Also read: 30-minute meals: Veggie rice bowl recipe
Sweetcorn Savoury Muffins
Ingredients:
• Bread flour – one cup (250mls)
• Cake flour – one cup (250mls)
•Creamed Style Corn – ½ can
• Salt – five grams (5g)
• Course black pepper- seven grams (7g)
• Baking powder – two teaspoons (10mls)
• Eggs – two whole eggs
• Milk – one cup (250ml)
• Vegetable oil – half a cup (125ml)
• Sugar – one cup
Also read: On today’s comfort food menu – cheesy potato and herb bake
Method
• Coat the muffin tins with a light film of fat or use appropriate paper liners.
• Sift together the flours, salt, pepper and baking powder.
• Combine the eggs, milk, oil, corn, and sugar and mix with the paddle attachment of your mixer on medium speed for 2 minutes.
• Add the sifted dry ingredients and mix on low speed until fully incorporated.
• Spoon the batter into the prepared muffin tins, filling the cups three-quarters full.
• Gently tap the filled tins to release any air bubbles.
• Bake at 160°C until a skewer inserted near the centre of a muffin comes out clean, 15 to 18 minutes.
• Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.
This recipe makes 12 muffins.
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