Marcus Wareing’s sweetcorn and tomato muffins recipe
A lovely savoury muffin, perfect for a bit of weekend baking with the kids.
See method- Serves 12
- 10mins to prepare and 20mins to cook
- 199 calories / serving
- Freezable
- Vegetarian
Ingredients
- 250g (8oz) sweetcorn
- 250g (8oz) plain flour
- 50g (2oz) semolina
- 2tsp baking powder
- 50g (2oz) cheddar, grated
- 1tsp cumin seeds, toasted
- 3 eggs
- 100g (3½oz) sun-dried tomatoes, in oil, chopped
- ¼ bunch tarragon, leaves roughly chopped
- 1/2 bunch coriander, leaves chopped
- 250ml (8fl oz) milk
- 100ml (3½fl oz) olive oil
- 1 tsp salt
- 1tsp black pepper
Each serving contains
- Energy
- 835kJ 199.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 25.0gProtein 6.7gFibre 2.3g
Method
- Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Grease a 12-hole muffin tin.
- Put the cumin seeds in a dry frying pan and cook over a low heat for 1-2 minutes, until lightly toasted.
- In a large bowl, combine the flour, semolina, baking powder, cumin seeds and cheese. Season well and set aside.
- In a separate bowl, beat the eggs with sundried tomatoes, herbs, sweetcorn, oil and milk. Add the egg mixture to the dry ingredients and stir until just combined.
- Divide the muffin mixture between the muffin-tin holes and bake for 15-20 minutes, until risen and golden (or until a skewer comes out clean). Leave to cool a little and serve warm.
- See more Baking recipes
You can freeze muffins in an airtight container, for up to a month. They can be stored in an airtight container in a cool dark place for 2-3 days – after this time they will not be as fresh.
