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Healthy Savory Corn Muffins Recipe

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    Source: healthy-cooking-recipes.most-effective-solution.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB1, B2, B3, B9, B12, D, E
    MineralsNatrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (Serves 6)

    2. 1 egg, beaten

    3. 175 ml buttermilk or plain yogurt

    4. 25 g butter, melted

    5. 150 g fine cornmeal

    6. 25 g potato flour, sieved

    7. 1/2 tsp bicarbonate of soda

    8. 1 tsp salt

    9. 100 g spring onions, finely sliced

    10. 100 g canned sweetcorn, drained

    11. 50 g Parmesan cheese, freshly grated

    Instructions Jump to Ingredients ↑

    1. Line six muffin tins with paper cases or grease well. Preheat oven to 200°C/400°F. Whisk egg until frothy. Stir in buttermilk and butter, cornmeal, potato flour, bicarbonate of soda and salt. Add remaining ingredients and mix well.

    2. Spoon into tins. Cook 25 to 30 minutes or until lightly browned. Allow to cool in tins for 10 minutes and then turn out on to cooling rack. Store in an airtight container for up to 5 days.

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