Sweetcorn muffins on today’s lockdown menu
This recipe makes use of creamed style sweet corn and is a great breakfast muffin.
Capsicum Culinary Studio – South Africa’s largest chef school – has asked its chef lecturers to come up with some easy dishes, perfect for the whole family during the current lockdown.
Chef Afzal Mahomed is part of the Capsicum Culinary Studio team in Durban.
He gives you a muffin recipe which makes use of some of the tinned sweetcorn you may have on hand.
This recipe makes use of creamed style sweet corn and is a great breakfast muffin.
Different from the usual sweet muffins, the addition of black pepper makes for a great flavour burst with each bite, it is very versatile and can also be baked into a loaf to slice and enjoy with butter and a cup of afternoon tea.
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Ingredients (makes 12 muffins):
- Bread flour – 1 cup (250mls)
- Cake flour – 1 cup (250mls)
- Creamed Style Corn – ½ can
- Salt – 5g
- Course black pepper- 7g
- Baking powder – 2 tsp (10mls)
- Eggs – 2 whole
- Milk – 1 cup (250ml)
- Vegetable – oil ½ cup (125ml)
- Sugar – 1 cup
Coat the muffin tins with a light film of fat or use appropriate paper liners.
Sift together the flours, salt, pepper and baking powder.
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Combine the eggs, milk, oil, corn, and sugar and mix with the paddle attachment on medium speed for two minutes.
Add the sifted dry ingredients and mix on low speed until fully incorporated.
Spoon the batter into the prepared muffin tins, filling the cups three-quarters full. Gently tap the filled tins to release any air bubbles.
Bake at 160°C until a skewer inserted near the centre of a muffin comes out clean, 15 to 18 minutes.
Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.
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