Sweet corn, cheese and chutney muffins
Makes 48 mini muffins
|2½ cups||Self raising flour|
|1 tsp||Baking powder|
|2 tbsp||Olive oil|
|400 g||Whole kernel sweetcorn|
|3 tbsp||Tomato chutney|
|1 cup||Cheddar cheese, grated|
- 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.