Sweet corn, cheese and chutney muffins
29/10/2006
Serves 48
Makes 48 mini muffins
Ingredients
| 1 | Onion |
| 2½ cups | Self raising flour |
| 1 tsp | Baking powder |
| ½ tsp | Salt |
| 1¼ cups | Milk |
| 2 tbsp | Olive oil |
| 2 | Eggs |
| 400 g | Whole kernel sweetcorn |
| 3 tbsp | Tomato chutney |
| 1 cup | Cheddar cheese, grated |
Directions
- Heat oven to 200 deg C. Grease 48 mini muffin pans. Place the first five ingredients (finely sliced onion, self raising flour, baking powder, salt, grated cheddar cheese) in a bowl and make a well in the centre.
- Add the next five ingredients (milk, olive oil, beaten eggs, sweetcorn, tomato based ot fruit based chutney) to the well. Stir to just combine - over-mixing will produce tough muffins.
- Spoon mixture into prepared muffin pans. Bake for 20 minutes or until puffed and golden brown.
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3
Comments
Jenthecooker
added 210 days agoHow much cheese ???
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added 172 days ago1 cup of cheese, grated! We prefer cheddar for it's sharp, tangy flavour but you could substitute any hard cheese you have on hand.
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