Sweetcorn and tomato muffins
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A perfect example of how delicious savoury muffins can be, these sweetcorn ones are just bursting with flavour. Marcus Wareing includes the sunny flavours of the Med with punchy sun-dried tomatoes and nutty sweetcorn, plus plenty of fresh herbs, fragrant cumin, and the crunch of sesame seeds.
First published in 2015
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Ingredients
Metric
Imperial
- 250g of sweetcorn
- 250g of plain flour
- 50g of semolina
- 2 tsp baking powder
- 50g of cheddar, grated
- 1 tsp cumin seeds, toasted
- 3 eggs
- 100g of sun-dried tomatoes, in oil, chopped
- 1/4 bunch of tarragon, leaves chopped
- 1/2 bunch of coriander, leaves chopped
- 250ml of milk
- 2 tbsp of sesame seeds
- 100ml of olive oil
- 1 tsp salt
- 1 tsp black pepper
SAVE RECIPE
Equipment
- Muffin tin
Method
1
Preheat the oven to 180°C/gas mark 4. Grease a 12 hole muffin tin
2
Add the flour, semolina, baking powder, cumin, cheese, salt and pepper to a large bowl
- 250g of plain flour
- 50g of semolina
- 2 tsp baking powder
- 1 tsp salt
- 50g of cheddar, grated
- 1 tsp cumin seeds, toasted
- 1 tsp black pepper
3
In a separate bowl, mix the eggs, tomatoes, herbs, corn, oil and milk together
- 3 eggs
- 100g of sun-dried tomatoes
- 250g of sweetcorn
- 100ml of olive oil
- 250ml of milk
- 1/4 bunch of tarragon
- 1/2 bunch of coriander
4
Add the milk mixture to the dry ingredients and mix until just combined
5
Fill the muffin pans with the mix, sprinkle with the sesame seeds, then place in the oven for 15—20 minutes, or until a skewer comes out clean. Serve warm
- 2 tbsp of sesame seeds
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