- Ham & Sweetcorn Muffins.jpg (34.14 KiB) Viewed 1195 times
Takes: 45 minutes (plus cooling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 225g self-raising flour
- 85g instant polenta or cornmeal
- 325g can sweetcorn, drained
- 100g ham, chopped
- 40g Cheddar, grated, plus 20g extra
- 2 spring onions, finely sliced
- 240ml buttermilk
- 125g butter, melted
- 2 eggs
- 2 roasted peppers from a jar, drained and finely sliced
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a 12 hole muffin tin with paper cases. Sift the flour into a large bowl. Stir in the polenta, sweetcorn, ham, cheese and spring onion. Make a well in the middle.
2. Whisk the buttermilk, butter, and eggs together in a jug. Add to the dry ingredients and mix until just combined. Spoon the mixture into the paper cases until two-thirds full. Top with the pepper and sprinkle over the extra cheese.
3. Bake for 20 - 25 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool. Serve warm or cold.
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