Double Corn Muffins
You thought you were the only one who could take a break? Then think again, because these days even the weather takes a break. The tapering spikes of ice on the car mirror, today, reminded me of a geography lesson on stalactites, but they also looked very beautiful. That’s the kind of weather we had today, unpredictable.
But the spikes of ice also reminded me of a very interesting Planet Earth documentary, we watched, on Sunken Caves in Mexico, called sinkholes or cenotes. It was so breathtaking and scary at the same time. The water-filled caves attract scuba divers, cavers and speleologists. If you are an adrenaline-seeking personality, then this is the ideal sport for you.
A week after we watched the documentary my daughter’s class had a talk on careers. The young man giving the talk asked her what she would like to be when she grows up. She stood up and said “Speleologist” and the young man asked Spe…what? Apparently, he had never heard of the word and so had most of her classmates, and frankly speaking, I had never heard of it either. They thought she had made up the word. It was a very funny experience.
So much for cave diving and Speleologists. Today I want to share with you a recipe for muffins that I made and served with soup. I added corn, capsicum and parsley but I think it can also go well with chives. I seem to like chives better. It has a stronger smell than parsley.
Corn and Capsicum Muffins
Preparation time: 15 minutes; Baking Time: 25 Minutes; Makes: 12
- 125g (1 cup, 4½oz) plain flour
- ¼ teaspoon salt
- 4 teaspoons baking powder
- 150g (1 cup, 5½ oz) yellow cornmeal
- 4 teaspoons caster sugar
- 1 egg
- 300ml (1¼ cup) milk
- ¼ teaspoon Tabasco sauce (optional)
- 60ml (¼ cup) oil
- ½ red capsicum, finely chopped
- 400ml (13.5 fl.oz) corn kernels drained
- ¼ cup parsley, finely chopped
- Preheat oven to 425°F (225°C). Brush a 12-hole, medium muffin pan with oil or melted butter.
- Sift the flour, salt and baking powder. Stir in the cornmeal and sugar and make a well in the centre.
- In a separate bowl, whisk the egg, milk, Tabasco (if using) and oil until combined.
- Add the egg mixture, capsicum, corn, and parsley to the well. Stir quickly with a wooden spoon or rubber spatula until all ingredients are just moistened. Do not over-mix, the mixture should look quite lumpy.
- Spoon the batter into the prepared muffin pan. Bake for 25-30 minutes or until golden brown. Remove from oven, leave to stand for 5 minutes then transfer onto a wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 27 minutes.
- If you prefer, use whole wheat flour instead of white. A little extra milk may be required as wholemeal flour absorbs more liquid.
Step By Step Photos
Please always remember to assemble all ingredients before you start.
Sift the flour, salt and baking powder.
Add cornmeal and sugar to the sifted flour.
and stir thoroughly until mixed.
Now make a well in the centre of the flour.
Place the egg, milk, Tabasco (if using) and oil in a separate bowl.
and whisk until combined
Pour the egg mixture into the well.
Then add the capsicum, corn and parsley.
Stir quickly with a wooden spoon or fork until all ingredients are just moistened.
Spoon the batter into prepared muffin pan and bake 25-30 minutes or until golden on top.
If you love capsicum and corn like me, you will love these muffins.
You can eat these as a snack or serve with soup.