Savoury Corn Muffins

Method

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1. Heat the oven to 200°C / 400°F. Grease a 12-hole muffin tin or line it with paper cases.

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2. Whisk the flour, baking powder, salt and paprika together in a large bowl. Stir in 100 g of the cheese, the spring onions and the parsley.

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3. In a jug, whisk the creamed corn, eggs, milk and oil until smooth. Stir in the corn kernels.

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4. Pour the wet mixture into the dry ingredients and fold with a spatula until only just combined. A few dry streaks are fine, and the batter will be thick.

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5. Divide the batter between the muffin holes, filling each to the top, and scatter over the remaining cheese.

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6. Bake for 20 to 22 minutes, until risen and deep golden and a skewer in the centre comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack. Serve warm.

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Chef’s Tips

• Fold the batter only until it comes together. Overmixing develops gluten and gives tough muffins with tunnels in them.
• Drain the kernels well. Extra water from the tin thins the batter and gives a gummy crumb.
• Fill the holes right to the top. The batter is thick, and a full hole gives the domed tops and the golden cheese crust.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Butter
• A bowl of soup
• Sweet chilli sauce

Storage & Reheating

Keep in an airtight container up to 3 days, or in the fridge up to 5. Freeze for 3 months and warm in a 160°C oven for 10 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.