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Corn Muffins
Sometimes I feel like nibbling on something yummy that isn’t sweet. Imagine freshly baked corn muffins that have just come out of the oven, warm, golden, and fragrant. Arrange them on a serving plate and place on the table with some cut vegetables and let the kids devour them.
So easy and so tasty. These muffins make a great meal that the whole family will enjoy.
Makes 12 muffins
Ingredients:
1 cup frozen or canned corn kernels
3 eggs
4 Tbsp oil
250 grams cottage cheese
2 tsp mayonnaise
70 grams self-raising flour (1/2 a cup)
70 grams grated cheese of choice
Ground black pepper
1 tsp salt
Preparation:
1. Preheat an oven to 180°C.
2. Put all the ingredients in one large bowl and mix until incorporated.
3. Grease a muffin tray and fill each 3/4 full.
*4. Bake for 20-25 minutes or until the muffins are golden and set.
Good to know…
You can make these a few days in advance and keep refrigerated. You can also freeze and defrost at room temperature an hour before and heat just before serving.
The mayonnaise is optional. You can make these as a crustless quiche instead. Can also be made in an English cake tin.
