Savoury Corn Muffins
(NC) - The aroma of these savory corn muffins baking in the oven will whet everyone's appetite. And, these muffins are the perfect partner for an omelet. Enjoy.
1 cup Robin Hood All Purpose Flour 250 mL
1 cup Purity corn meal 250 mL
3 tbsp granulated sugar 45 mL
2 tsp baking powder 10 mL
1/2 tsp salt 2 mL
1/2 tsp dried basil leaves 2 mL
1 egg 1
1 cup milk 250 mL
1/4 cup Crisco Vegetable or Canola Oil 50 mL
1 cup cooked corn kernels 250 mL
1/3 cup chopped black olives 75 mL
1/4 cup chopped sun-dried tomatoes 50 mL
1. PREHEAT oven to 400 degrees F (200 degrees C). Grease muffin cups or line them with muffin papers.
2. COMBINE first 6 dry ingredients.
3. BEAT egg, milk and oil in large bowl. Add dry ingredients, mixing lightly just until blended. Stir in corn, olives and sun-dried tomatoes. Spoon into prepared muffin cups, filling about 3/4 full.
4. BAKE in centre of preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean.
Preparation Time - 20 minutes
Baking Time - 20 minutes
Makes - 10 large or 12 medium muffins
Freezing - excellent
Related posts: