Saturday, March 26, 2011

Corn Muffins

Light and Airy Corn Muffins
These corn muffins were a breeze to prepare. 10 minutes tops. And 20 minutes in the oven. Perfect for a snack if you're hungry and great for breakfasts! AND picnics (which was where I took these muffins to). 

Oil, for greasing
175g plain white flour
1tbsp baking powder
1/8 tsp salt
freshly ground black pepper
115g medium polenta
2 medium eggs
250ml milk
6tbsp sunflower oil
175 frozen sweetcorn kernels

Preheat oven to 200C. Grease 12-cup muffin tin. Sift together flour, baking powder, salt and pepper into large bowl. Stir in polenta. 
Lightly beat the eggs in a large bowl then beat in the milk and oil. Make a well in centre of dry ingredients, pour in beaten liquid ingredients and add sweetcorn. Stir gently until just combined. 
Spoon mixture into prepared muffin tin. Bake in oven for 20 minutes until risen and golden brown. 
Serve warm or cool. 

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