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Composition Cheesy corn muffins:
- Require 2 cup for self raising flour
- Require 400 grams of tin creamed corn
- Prepare 250 ml for buttermilk
- Need 100 grams for grated cheddar cheese
Cheesy corn muffins how to cook:
- Preheat oven to 180c/350f
- Set asise 1/4c of the corn and 1/4c of the cheese
- Place flour in bowl and make a well in the center
- Add all other ingredients, except set aside corn and cheese
- Fold with metal spoon until just combined
- Spray muffin tray with vegetable oil
- Spoon mix in to cups of muffin tray, leaving one cup empty
- Evenly dollop tops of mix with reserved corn and cheese
- Fill empty cup halfway with cold water (this helps stop muffins drying out during cooking)
- Cook for 20mins or until tops are golden and spring back when touched
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