Name: Corn and chive muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: Melted butter or margarine, for greasing; 24.00 gm polenta (cornmeal); 2 eggs; 220mls milk; 100g butter or margarine, melted, cooled; 300g (2 cups) plain flour; 4.00 gm baking powder; 1.20 gm salt; 50g (2/3 cup) grated Parmesan; 1 170g can corn kernels, drained; 62.50 ml chopped fresh chives; Ground black pepper, to taste

Corn and chive muffins

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Get inspired with this creative lunch box idea!

Ingredients:

Melted butter or margarine, for greasing
24.00 gm polenta (cornmeal)
2 eggs
220mls milk
100g butter or margarine, melted, cooled
300g (2 cups) plain flour
4.00 gm baking powder
1.20 gm salt
50g (2/3 cup) grated Parmesan
1 170g can corn kernels, drained
62.50 ml chopped fresh chives
Ground black pepper, to taste

Instructions:

Preheat the oven to 180°C. Grease 8 medium muffin pans with melted butter or margarine, then evenly coat with polenta (cornmeal).
In a large mixing bowl, whisk together eggs, milk, and melted butter. Sift in flour, baking powder, and salt, then gently fold in using a large metal spoon. Add Parmesan, corn, chives, and pepper, and fold until combined.
Pour the mixture into the muffin pans and bake in a preheated oven for 35-40 minutes, or until the tops are golden and a skewer comes out clean when inserted.
Let muffins cool in pans for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

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