I love the taste of these, but they tend to be a little crumbly. Any ideas to make them moist and stay together?
Mexican Corn Muffins
Mexican corn muffins, like a corn bread but a savoury muffin with a hint of chilli spice.
Prep time:
Cook time:
Serves:
Makes 12
Ingredients
- 2 cups flour
- 4 tsp baking powder
- 2 Tbsp Gregg’s Mexican Seasoning
- 1 tsp sugar
- 1/4 cup chopped chives or spring onions
- 1-2 cups grated Edam cheese
- 410g can Wattie's Whole Kernel Corn, well drained
- 1 cup milk
- 1/4 cup oil
- 1 egg, beaten
Tips
For something different substitute ½ cup of the flour for ½ cup fine corn meal.
Method
1. Preheat oven to 210°C and grease muffin pans.
2. Sift flour and baking powder together in a bowl and stir through the Gregg’s Mexican Seasoning , sugar, chopped chives and cheese, keeping ½ cup cheese aside.
3. Make a well in the centre of the mixture and pour in the Wattie’s Whole Kernel Corn , milk, oil and egg. Stir gently until just mixed and place spoonfuls into the muffin pans.
4. Sprinkle with grated cheese previously set aside and bake for 10-12 minutes or until cooked and golden.
