For some baking is a form of relaxation. For others, it’s just a way to keep the kids busy and feed the family. Whichever one you are, this delicious and easy sweetcorn savoury muffin recipe, by Chef Afzal Mahomed from Capsicum Culinary Studio, is a must-try…. even if baking is to your thing.
This recipe makes use of creamed style sweet corn and is a great breakfast muffin! Different from the usual sweet muffins, the addition of black pepper makes for a great flavour burst with each bite, it is very versatile and can also be baked into a loaf to slice and enjoy with butter and a cup of afternoon tea.
Makes 12
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Ingredients:
- Bread flour – 1 cup (250mls)
- Cake flour – 1 cup (250mls)
- Creamed Style Corn – ½ can
- Salt – 5g
- Course black pepper- 7g
- Baking powder – 2 tsp (10mls)
- Eggs – 2 whole
- Milk – 1 cup (250ml)
- Vegetable – oil ½ cup (125ml)
- Sugar – 1 cup
Method
- Coat the muffin tins with a light film of fat or use appropriate paper liners.
- Sift together the flours, salt, pepper and baking powder.
- Combine the eggs, milk, oil, corn, and sugar and mix with the paddle attachment on medium speed for 2 minutes.
- Add the sifted dry ingredients and mix on low speed until fully incorporated.
- Spoon the batter into the prepared muffin tins, filling the cups three-quarters full. Gently tap the filled tins to release any air bubbles.
- Bake at 160°C until a skewer inserted near the centre of a muffin comes out clean, 15 to 18 minutes.
- Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.
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