CORN, SCALLION AND CHEDDAR MUFFINS

Happy July! To all the FTY readers out there! For my first July recipe, I thought I would post this delicious savoury corn, scallion and cheddar muffin recipe. Now I have to admit, this picture is not the best I've taken nor does it do this recipe justice. But in all honesty, these are delectable! I don't bake a lot of savoury muffins other than jazzed up version of corn muffins, but these I just had to give them a try. My daughter is so into anything "muffiny" so instead of opting for the usual slightly sugary blueberry or raspberry or banana muffins I opted for these. You know what? It passed the toddler taste test! I served these babies up with a baked tilapia dinner with salad. These are great when you're serving lighter fare for lunch or dinner. Try these also with a bowl of warm soup or just on it's own as a snack, yummy!

Adapted from the "Cheese and Corn Muffins" recipe, from the Top 100 Finger Foods cookbook. Written by: Annabel Karmel. (Copyright 2009).

Makes 8 regular muffins or 24 mini muffins

Preheat the oven to 350 degrees F

Baking time: 20 minutes for regular muffins
Baking time: 12-14 minutes for mini muffins

Ingredients:
  • 1/2 cup canned corn, drained
  • 3 scallions, roughly sliced
  • 1/4 cup Greek-style Yogurt
  • 2 tbsps butter, melted and cooled (can use olive oil margarine)
  • 1 tbsp honey or maple syrup
  • 1 egg
  • 3/4 cup all-purpose flour or 1/2 cup flour + 2 tbsps cornmeal
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp paprika
  • 1/2 cup sharp cheddar, grated

1. Preheat the oven to 350 F. Line a muffin pan or two 12-hole mini muffin pans with paper muffin cups. Set aside.

2. Place in the corn and scallions into a food processor and give it a good whiz until it's chopped. Add in the yogurt, butter, honey, and egg. Whiz to combine the wet ingredients.

3. In a bowl, sift together the flour, baking soda, baking powder, salt, and paprika. Add the dry ingredients to the wet mixture in the food processor, and add in the grated cheese. Pulse another two or three times.

4. Spoon into the prepared muffin cups (about three-quarters of the way up). Bake around 20 minutes for the regular size muffins and 12-14 minutes for the mini muffins or until firm to the touch. Let the muffins cool and enjoy!

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