Sweet Corn Muffins


250g self-raising flour
1 tsp baking powder
80g grated cheddar cheese
125g castor sugar
130g canned cream-style corn
2 eggs, lightly beaten
80g melted butter
1 tsp vanilla essence
225 ml milk
1/8 tsp salt


Grease a 12 hole muffin pan. Preheat oven to 190°C.

Place sifted flour and baking powder in a large mixing bowl. Add grated cheese and sugar to mix.

Stir in melted butter, essence and salt. Gradually pour in milk and add in beaten eggs.

Add the corn and mix into a batter. Spoon mixture into prepared pan and bake for about 20-25 minutes or until well risen.

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