Cheesy Corn & Pumpkin Muffins
Jun
LUNCH/DINNER
Cheesy Corn & Pumpkin Muffins
- 100gr Cooked Pumpkin
- 100gr Coocked sweet corn
- 100gr Cheddar Cheese
- 150ml Milk
- 300gr Self-raising flour
- 2 tsp Baking powder
- 2 tsp Soft Mustard
- 2 Large free range Eggs
- 4 tbsp Rapeseed oil
- Salt & Peper (optional)
Method
1. Set the oven to 200C. Separate the paper muffin cases and put one in each hole in the muffin tin. Grate the cheese on to a plate.
2. Beat the eggs, milk, oil, mustard, pumpkin and sweetcorn in the measuring jug and add a little salt and pepper.
In a separate bowl mix the flour and baking powder. Give the mix a good stir and add cheese.
Add the milk mixture to the flour mixture and stir lightly until just mixed. Do not overmix otherwise the muffins will turn tough.
3. Spoon the muffin mixture into the paper cases. Bake for 15 minutes until the muffins are well risen and golden brown.
Loosen the edges of the paper cases with a round-bladed knife. Transfer them to the wire rack.
TIP
Serve the muffins warm with some cucumber and tomato salad.
VARIATIONS
Substitute the cheese with a different one (Emmental, Gruyere or a Mix).