baking · vegetarian
Fresh sweet corn muffins
Tender, buttery cornmeal muffins packed with fresh summer corn kernels; nostalgic like boxed cornbread, but better.
- Time
- 40min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Oven, Muffin tin.
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Method
-
1
Heat the oven to 200°C (400°F) and line a 12-cup muffin tin.
-
2
Whisk the cornmeal, flour, sugar, baking powder, soda and salt.
-
3
Whisk the buttermilk, eggs, melted butter and honey.
-
4
Fold the wet into the dry until just combined, then fold in the corn.
-
5
Divide between the cups and bake 16-18 minutes until golden and a skewer comes out clean.
-
6
Cool 5 minutes in the tin. Best warm with butter.
