Sweet Corn Muffins

Tuesday 28 June 2016

 photo DSCN7752_zpsfkkxv3y1.jpg

Sweet Corn Muffins are the perfect addition to suppers like that delicious White Chicken Chili I showed you yesterday!   Corn and chili are a marriage made in heaven, don't you know!

 photo DSCN7753_zps5ncgjshp.jpg

These are beautiful muffins  . . .  moist and stogged full of lovely corn flavours  . . .

 photo DSCN7754_zpscshzwpnd.jpg

Both from the cornmeal which is used in the recipe and the bits of sweet corn niblets that stud them throughout . . .

 photo DSCN7755_zpsm146yw9s.jpg

 These are incredibly moreish.   So good that you won't even want to spread any butter on them. They don't need it.

 photo DSCN7775_zpsfesia0ie.jpg

They are delicious all on their own.  They were perfect with this chili. You are going to love them!

  photo DSCN7756_zpstwx0hanw.jpg

*Sweet Corn Muffins*
Makes about 1 1/2 dozen medium muffins

Moist and stogged with chewy bits of corn, these are delicious with soups and stews.  Try them with chili for a real taste treat! 


280g of plain flour (2 cups)
170g of cornmeal (1 cup)
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
2 large free range eggs
145g of caster sugar (3/4 cup)
125g butter, melted (1/2 cup)
90g sour cream (3/4 cup)
125ml of milk  or cream (1/2 cup)
1 400g (15 ounce) tin of sweet corn, drained 


 photo DSCN7758_zps7cstccwc.jpg


Preheat the oven to 225*C/425*F/ gas mark 7.  Butter several muffin tins very well.  Set aside.


Whisk the dry ingredients together in a large bowl.  Whisk together the liquid ingredients together in another bowl.  Stir in the drained corn.   Add all at once to the dry ingredients and stir together just to moisten.  Spoon into the prepared muffin tins, filling them just to the tup.  Bake at 225*C/425*F/ gas mark 7 for five  minutes, then reduce the oven temperature to 180*C/350*F/ gas mark 4 and bake for an additional 13 to 18 minutes, or until a toothpick inserted into the centre comes out clean.  Serve warm.

 photo DSCN7757_zpsbvnarmw1.jpg

Bon Appetit!


6 comments

  1. I would love to try these. Yum.

    ReplyDelete
    Replies
    1. You'll have to try them Suzan! They are gorgeous! xo

      Delete
  2. Every muffin you make has the perfect domed top:)

    ReplyDelete
  3. Can tbese be made without the sugar?

    ReplyDelete
    Replies
    1. I never have done Anjicat. You could try cutting it back if you want and see what happens.

      Delete

Thanks for stopping by. I love to hear from you so do not be shy!


BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!