Corn, cheese & vegie muffins
This recipe is for my savory corn & cheese muffins, the corn adds plenty of sweetness to the muffin, these are very easy on the pallet. Great for quick snacks when out and about.
1 x small red capsicum, diced very fine
1 x small red onion, diced very fine
1 x 420g can of creamed corn
1/2 cup of polenta
1/2 cup of milk
1 1/2 cups of self-raising flour
100g melted butter
2 eggs, lightly beaten
60g cheddar cheese, cut into 12 cubes
Grated cheddar cheese for sprinkling
Olive oil spray
1 tbsp caster sugar (optional)
Mix polenta and milk in a bowl, cover and set aside for 20 minutes. Preheat oven to 200 degrees (fan forced 180 degrees), oil lightly 12-hole muffin pan with olive oil spray. While oven is heating up cook onion and capsicum in fry pan for couple for minutes. Set aside to cool.
Sift flour and sugar into a large bowl, add corn, onion mixture, melted butter, egg and polenta mix. Mix batter gently only until just combined. Please do not over mix. Spoon 1 large tablespoon of batter into each muffin hole then place 1 cube into the middle of each hole. Top each hole with the remaining mixture. Sprinkle with grated cheese.
Bake for 20-25 minutes or until muffins are cooked. Turn out onto rack to cool for 5 minutes. Then they are ready to eat.