Corn Muffins

Name: Corn Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1 cup (120 g) corn flour; 2 tsp baking powder; 1 tsp salt; 1 tsp ground five-pepper blend; 2 eggs; 1 1/2 cups (375 ml) milk; 1 1/2 cups (225 g) corn kernels, canned or frozen and thawed; 1 1/2 cups (150 g) extra-sharp cheddar cheese, grated; 1/4 cup (10 g) fresh chives, chopped

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Preparation 10 min
Cooking 30 min
Servings 1
Makes 12 muffins

Vegetarian
Nut-free

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Ingredients

- 1 cup (150 g) unbleached all-purpose flour
- 1 cup (120 g) corn flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground five-pepper blend
- 2 eggs
- 1 1/2 cups (375 ml) milk
- 1 1/2 cups (225 g) corn kernels, canned or frozen and thawed
- 1 1/2 cups (150 g) extra-sharp cheddar cheese, grated
- 1/4 cup (10 g) fresh chives, chopped

Preparation

- With the rack in the lowest position, preheat the oven to 350°F (180°C). Generously butter a 12-cup muffin tin.
- In a bowl, combine the flours, baking powder, salt and pepper.
- In another bowl, combine the remaining ingredients. Stir into the dry ingredients until the flours are just moistened. Divide the batter among the muffin cups.
- Bake for 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Serve warm.

Corn Muffins

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