Corn and Cheese Muffins

These Corn and Cheese Muffins are super easy, quick, and filling. Suitable for a snack or with your afternoon coffee.

this For later use

Ingredients

• 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

Method

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

Makes 32

The recipe received from my brother from AUS
Modified, Prepared, tried, and tested by Esme Slabs