Sweetcorn muffins


The ever lovely Jack Monroe came up with this one.  Hers were just sweetcorn; I added grated cheddar cheese and Quorn bacon – suspect the muffins will accommodate many other variations. Took them into work in a Tupperware box and they seemed to go down quite well with the ravenous, foaming, gibbering horde I call “colleagues”…..



Sweetcorn Muffins

250g plain flour

1 heaped tsp baking powder

Generous pinch sugar

Small sprinkle of chilli powder, and a dash of coriander

198 gram tin sweetcorn, drained

1 small onion, chopped finely

1 egg, beaten

Small handful grated cheddar

4 slices Quorn bacon, chopped small

A decent dash of olive oil

Cup of milk/soy milk

Salt and black pepper


Mix the oil, egg, soy milk and flour into a batter, than add the rest of the ingredients.  You should have a bowl of medium batter at this point.

Grease the individual pockets of a cup cake tin with a little olive oil.  Pour in some of the batter (not to the top, they’ll expand!).  Bake in the oven at medium high heat for around 20 minutes.

Ease them out of the baking tin with a blunt knife.








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