Sweet Corn Muffins

Sweet Corn Muffins are the perfect addition to suppers like that delicious White Chicken Chili I showed you yesterday!   Corn and chili are a marriage made in heaven, don’t you know!

These are beautiful muffins  . . .  moist and stogged full of lovely corn flavours  . . .

Both from the cornmeal which is used in the recipe and the bits of sweet corn niblets that stud them throughout . . .

 These are incredibly moreish.   So good that you won’t even want to spread any butter on them. They don’t need it.

They are delicious all on their own.  They were perfect with this chili. You are going to love them!

Whisk the dry ingredients together in a large bowl.  Whisk together the liquid ingredients together in another bowl.  Stir in the drained corn.   Add all at once to the dry ingredients and stir together just to moisten.  Spoon into the prepared muffin tins, filling them just to the tup.  Bake at 225*C/425*F/ gas mark 7 for five  minutes, then reduce the oven temperature to 180*C/350*F/ gas mark 4 and bake for an additional 13 to 18 minutes, or until a toothpick inserted into the centre comes out clean.  Serve warm.

Bon Appetit!

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