These savoury muffins use plain flour and mashed sweetcorn, with onion, herbs and a little chilli. The same mixture can be baked as a loaf.
Makes 8 muffins or 1 loaf
Ingredients
- 250g plain flour
- ½ tsp salt
- 10g baking powder, approximately 2 tsp
- 50g sugar
- ¼ tsp chilli flakes or 2 pinches cayenne pepper
- 70g tinned sweetcorn, drained
- 50g onion
- 2g fresh parsley or coriander
- 1 egg
- 50g softened butter, or 50ml sunflower oil
- 250ml milk
Method
- Heat the oven to 200°C. Grease a muffin tin or loaf tin. Stir together the flour, salt, baking powder, sugar and chilli.
- Mash the drained sweetcorn with a fork. Chop the onion and herbs very finely, then mix all three into the dry ingredients.
- Add the egg, softened butter or oil, and most of the milk. Stir into a thick, spoonable mixture, adding the remaining milk as needed.
- Divide between eight muffin cups or fill the loaf tin. Dust lightly with flour. Mark an X on each muffin, or a line along the centre of the loaf.
- Bake muffins for approximately 18 minutes, checking after 15 minutes; a loaf takes about 40 minutes. Test the centre with a skewer and continue baking if wet mixture clings to it.
- Rest in the tin for 10 minutes before removing. Allow a loaf another 10 minutes to firm up before slicing.