Fresh Corn and Cheddar Muffins
Quiche 'n' Tell
Easy, cheesy sweet corn muffins
tender corn kernels removed from the cob
all-purpose plain flour
high bran whole wheat flour
sharp cheddar cheese
fresh or 1/2 tsp dried oregano
Preheat the oven to 200 degrees C and lightly spray or butter a muffin tin.
In a food processor, roughly pulp 200 g of the corn to a coarse purée.Set aside the remaining corn for later.
In a large bowl sift together the flours, salt, baking powder, soda bicarb and chilli flakes.
In another bowl whisk together the milk, olive oil and egg. Mix in the pureed corn, oregano and crumbled cheese.
Mix the dry ingredients into the wet ingredients and finally add the corn.
Fill mold with the mixture till 3/4 full and bake for 20 minutes till done.
These cook very quickly so check at 15 minutes if you have a very hot oven.
These are delicate when warm, so handle them gently while removing from the molds.