Wholemeal sweetcorn muffins

    55 min

    These cupcakes are perfect to take to a summer party or put in the lunchbox of the children.

    1 person made this

    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

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Grease a muffin tin or line with paper cases.
    3. Sift flour, cornmeal, baking soda and salt together.
    4. 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.
    5. 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.
    6. Transfer the mixture to the muffin tin and bake in the oven for 30 minutes.


    If desired, add 40g dessicated coconut to the mixture.

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