Corn Salad Muffins
Photo by iStock
These versatile muffins are delicious served plain or split, buttered and filled with seasoned tomatoes and salad greens, or cheese and chutney or Vegemite.
Makes 10 to 12.
|¼ cup||Parsley, finely chopped|
|2 Tbsp||Canola oil|
|1 can||Creamed corn, 410g|
|1||Onion, pickling-sized, diced|
|250 g||Sour cream|
|4 Tbsp||Parmesan cheese, grated|
- Preheat the oven to 200degC. Line a 10 to 12 muffin-hole pan with paper liners. Brush with a little oil.
- Sift flour, baking powder, salt, pepper and paprika into a large bowl.
- Lightly beat the egg, milk, parsley and oil in another bowl. Add the corn, onion and sour cream. Mix well. Pour into the dry ingredients. Mix until just moistened.
- Spoon into liners. Sprinkle with the parmesan. Bake for about 15 minutes, until a skewer inserted in the centre comes out clean.