Once the Christmas rush subsides, there is more time to enjoy the pleasures of summer food. Whether barbecuing in the backyard or dining on the deck, we want to savour foods that are now at their best, such as new potatoes, sweetcorn, berries and stonefruit. There is time for a cup of tea in bed and a couple of hours later a tray of freshly baked corn muffins will be more than welcome. After lunch, someone might remember about afternoon tea and make a cake, and then there might be a savoury nibble to have with a drink before dinner. Supper might even get a look in. Fresh corn is delicious to gnaw straight from the cob, but also makes memorable fritters, soups and muffins. You can make these tasty muffins in a standard tray for morning tea, or in a mini tray for a nibble to have later on.
|½ cup||Cornmeal, or instant polenta|
|1 ½ cups||Flour, standard (Main)|
|2 ½ tsp||Baking powder|
|1 Tbsp||Runny honey|
|2 Tbsp||Oil, mild|
|180 g||Tasty cheese, grated|
|1 cup||Corn kernels, 2 small cobs (Main)|
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- Preheat the oven to 200C. Thoroughly butter or oil a 12-cup standard muffin tray.
- Combine the dry ingredients in a large bowl and mix well.
- In another bowl, whisk the eggs, milk, oil and honey.
- Pour the wet ingredients into the dry and stir until just mixed. Stir in the cheese and corn kernels.
- Spoon the batter into the muffin cups. Bake for 20-25 minutes until golden brown.