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”…..
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.