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CORN AND CHEESE MUFFINS

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TRH CORN AND CHEESE MUFFINS

4 cups blending flour (cake flour will also work)
30ml baking powder
10ml salt
3½ cups grated cheddar cheese
2 tins of sweet corn kernels, drained
8-10 finely chopped spring onions
Ground coriander to taste
500ml buttermilk
2 eggs, beaten
160ml oil

Combine the flour, baking powder, salt, cheese and corn in a bowl.
Mix through the chopped spring onions, and add a pinch or two of coriander.
Combine the buttermilk, egg and oil and mix well.
Add to the dry ingredients and mix to combine.
Spoon the mixture into a well-greased muffin tin, or as I have done, in cupcake liners.
Bake at 400°F for 18-20 minutes.
Remove and cool in the tin for 5 minutes before removing to a cooling rack.
Delicious served warm with butter.

Makes 32

Recipe received from my brother from AUS
Modified, Prepared, tried and tested by: The Recipe Hunter (Cook & Enjoy)

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