Sweetcorn Muffins

Name: Sweetcorn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6

Cheesy, golden and flecked with sweetcorn, these savoury Sweetcorn Muffins are just as good in a lunchbox as they are fresh from the tin. Children practise the knack of using two spoons to portion thick batter neatly into cases – one to scoop, one to push it off – for muffins that rise evenly with the minimum of mess. They're also a springboard for thinking about how our food needs change through life: which stages a muffin like this might suit, and why a baby, a child and an adult each need something different.

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Ingredients

tinned sweetcorn 50 g (drained)
spring onions 1
egg 1 (beaten)
milk 3 tbsp
butter 35 g
self raising flour 100 g
paprika pinch
grated cheddar cheese 50 g (grated)
salt pinch

Method

Preheat the oven & line the muffin tray

Line a muffin tray with 6 cases.
Preheat the oven to 200°C.

Make the batter

Put the sweetcorn into a large mixing bowl and snip in the spring onion using scissors.
Add the butter and cream in with a wooden spoon. (you can use margarine instead).
Crack the egg into a small bowl and beat with a fork then add this to the sweetcorn mixture with the milk and mix well.
Add the self raising flour, paprika, salt and grated cheddar cheese and mix well to form a thick, lumpy batter.

Bake the muffins

Using two spoons, divide the batter between the 6 cases evenly using one spoon to scoop the batter up and the other to push it off into the case.
Bake the muffins for 15-20 mins until they have risen and are golden.
Carefully remove from the oven, and leave to cool in the tin.
Eat and enjoy!

Sweetcorn Muffins

Add to your supermarket basket....

Ingredients

Method

Preheat the oven & line the muffin tray

Make the batter

Bake the muffins

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