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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Great with soup and delicious bacon and eggs, too. Ingredients:
1 (7 ounce) can sweetcorn, drained |
9 ounces self-rising flour, sifted |
1 red chili pepper, deseeded and chopped |
1 teaspoon ground coriander |
2 medium eggs |
1 cup full-fat milk |
3 ounces butter, melted |
Directions:
1. Preheat oven to 400°F Line a muffin tin with paper cases. Purée sweetcorn in a blender.
2. Put the flour, chili and ground coriander in a bowl and make a well in the centre of the mixture. Beat the eggs in a jug with the milk. Pour into the well with the melted butter and corn purée and stir together.
3. Spoon the mixture into the muffin cases and bake for 20 to 25 minutes, until golden brown. Serve warm.
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