| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Sainsbury13, Sainsbury’s |
12 |
servings |
INGREDIENTS
| 125 |
g |
Frozen supersweet sweetcorn; defrosted (4oz) |
| 250 |
g |
Self raising flour; (8oz) |
| 1 |
|
Chilli; deseeded and finely |
|
|
; chopped |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
sm |
Onion; finely chopped |
| 2 |
md |
Size eggs |
| 75 |
g |
Butter; melted (3oz) |
| 1 |
|
250 millilit fat milk; (8fl oz) |
INSTRUCTIONS
Preheat the oven to 230 C, 450 F, Gas Mark 7.
Place the sweetcorn in a blender and blend to a puree.
Place the self raising flour, chilli, cumin, coriander, garlic and
onion in a large bowl. Mix to incorporate all the ingredients.
In a jug, combine the eggs, butter and milk and beat to combine.
Make a well in the centre of the dry ingredients, then gradually mix
in the liquid to form a batter mixture. Then fold in the sweetcorn
puree.
Spoon the mixture into a well oiled muffin tin, fill each hole 2/3
full. Place in the oven and bake for 20-25 minutes or until golden
brown. Allow to cool slightly, then run a palate knife around the
edge and remove muffins.
Converted by MC_Buster.
NOTES : A spicy corn style muffin suitable served warm with a
selection of cheese.Makes 12 muffins.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”