About this recipe:Sweetcorn muffins made fluffy and light, a lovely addition to any breakfast, brunch or as a sweet snack with coffee or a cuppa.
Krissy Terwilliger- Jinkerson
115g butter, softened
135g caster sugar
1/2 teaspoon salt
190g plain flour
1/2 teaspoon baking powder
125g frozen sweetcorn kernels, thawed
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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.
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