Wholemeal sweetcorn muffins
55 min
These cupcakes are perfect to take to a summer party or put in the lunchbox of the children.
Rita
1 person made this
Ingredients
Makes: 12 muffins
- 200g wholemeal flour
- 60g fine cornmeal
- 1 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 115g butter, softened
- 200g caster sugar
- 2 eggs
- 1 teaspoon vanilla
- 120ml milk
- 1 (198g) tin sweetcorn, drained
Method
Prep:25min ›
Cook:30min ›
Ready in:55min
- Preheat the oven to 180 C / Gas 4.
- Grease a muffin tin or line with paper cases.
- Sift flour, cornmeal, baking soda and salt together.
- In your stand mixer or with an electric hand held mixer, beat the butter and sugar until fluffy and light. Add the eggs one by one, and the vanilla whilst beating.
- Lower the speed of the mixer and add the dry ingredients and the milk, alternating the two, until well combined. Fold in the drained sweetcorn with a spatula.
- Transfer the mixture to the muffin tin and bake in the oven for 30 minutes.
Tip
If desired, add 40g dessicated coconut to the mixture.
