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Marcus Wareing’s sweetcorn and tomato muffins recipe

5 ratings

A lovely savoury muffin, perfect for a bit of weekend baking with the kids. See method

Serves 12
10mins to prepare and 20mins to cook
199 calories / serving
Freezable
Vegetarian

Ingredients

250g (8oz) sweetcorn
250g (8oz) plain flour
50g (2oz) semolina
2tsp baking powder
50g (2oz) cheddar, grated
1tsp cumin seeds, toasted
3 eggs
100g (3½oz) sun-dried tomatoes, in oil, chopped
¼ bunch tarragon, leaves roughly chopped
1/2 bunch coriander, leaves chopped
250ml (8fl oz) milk
100ml (3½fl oz) olive oil
1 tsp salt
1tsp black pepper

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
835kj
199kcal 10%
Fat
9g 12%
Saturates
2g 11%
Sugars
2g 2%
Salt
0.8g 13%

of the reference intake
Carbohydrate 25g Protein 6.7g Fibre 2.3g

Method

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Grease a 12-hole muffin tin.
Put the cumin seeds in a dry frying pan and cook over a low heat for 1-2 minutes, until lightly toasted.
In a large bowl, combine the flour, semolina, baking powder, cumin seeds and cheese. Season well and set aside.
In a separate bowl, beat the eggs with sundried tomatoes, herbs, sweetcorn, oil and milk. Add the egg mixture to the dry ingredients and stir until just combined.
Divide the muffin mixture between the muffin-tin holes and bake for 15-20 minutes, until risen and golden (or until a skewer comes out clean). Leave to cool a little and serve warm.

You can freeze muffins in an airtight container, for up to a month. They can be stored in an airtight container in a cool dark place for 2-3 days – after this time they will not be as fresh.

See more Baking recipes