Sweetcorn muffins
Sweetcorn muffins made fluffy and light, a lovely addition to any breakfast, brunch or as a sweet snack with coffee or a cuppa.
Ingredients
Serves: 12
- 115g butter, softened
- 135g caster sugar
- 85g honey
- 2 eggs
- 1/2 teaspoon salt
- 190g plain flour
- 90g polenta
- 1/2 teaspoon baking powder
- 120ml milk
- 125g frozen sweetcorn kernels, thawed
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Preheat oven to 200 C / Gas 6. Lightly grease a 12 cup muffin tin.
- In a large bowl cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, polenta and baking powder. Stir in milk until mixture is smooth. Fold in sweetcorn and spoon into prepared muffin tin.
- Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
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Reviews & ratings
Average global rating:
(123)
Reviews in English (102)
One word for it: delicious!!! My 5 year old loved it and wants for his lunch everyday!!! Very easy to make! I used a whole small can of sweetcorn (175g) and worked really well!!! Highly recommended! - 03 Dec 2014
I took this to a BBQ and every one commented on it. They were all so impressed, I made doubled the recipe and made it as a bread and cut it into squares. Now everyone wants to know where I got the recipe, I told them I can easily email it to them. Thanks for making it so convienient to try new things and share them with friends. Sincerely Meredith Ingersoll Happy to Cook - 12 May 2001 (Review from Allrecipes US | Canada)
I made this for my daughter's Kindergarten class's Thanksgiving party and they loved it! My husband loves it too! - 19 Nov 2001 (Review from Allrecipes US | Canada)
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