Great for Soups
You can actually serve soup with so many accompaniments: grilled cheese sandwich, hot buttered corn bread or the myriad of breads we make like zucchini, carrot or pumpkin bread; a small portion of salad, pasta, quinoa or pearl barley, on the side; fries or crackers. The list is actually endless. It depends on what you prefer. There are also those days when I just make a huge pot of hearty soup, with an array of ingredients and then, there is no need for accompaniments.
Yesterday I made some soup and served it with corn and ham muffins. You know I always find an excuse to include meat in everything I make. The muffins tasted very nice and have been added to my repertoire of accompaniments. I hope you can add them to yours, too!
Corn and Ham Muffins
Preparation time: 10 minutes; Baking Time: 25-30 Minutes; Makes: 12
- 250g (2 cups, 9oz) self-raising flour
- ¼ teaspoon cayenne pepper (optional)
- ½ cup chopped ham
- 150g (1 cup, 5½oz) corn kernels
- ⅓ cup red bell pepper (capsicum), seeded and finely chopped
- 15ml (I tablespoon) chopped parsley or coriander (cilantro) if you prefer
- 125g (⅓ cup, 4½oz) salted butter, melted
- 250mls (1cup, 8.5fl oz) milk
- 1 egg
- 2-3 drops Tabasco sauce (optional)
- 15ml (1 tablespoon) sesame seeds
- Preheat oven to 410°F (210°). Brush a 12-hole, medium, muffin tin with oil or melted butter.
- Sift flour and cayenne pepper. Add ham, corn, capsicum and parsley. Stir to combine.
- Make a well in the centre of the flour mixture, add combined butter, milk, egg and tobasco all at once. Mix lightly with a fork or rubber spatula until just combined. Do not over-mix. It should look quite lumpy.
- Spoon mixture into prepared tin. Sprinkle muffins with sesame seeds. Bake 25-30 minutes or until golden. Loosen muffin with a flat-bladed knife or spatula and transfer to a wire rack to cool.
- **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
- Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.
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.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you 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. You can also sift the flour first then scoop. My best advice: please weigh ingredients!
- If you prefer, use wholemeal flour instead of white. A little extra milk may be required as wholemeal flour absorbs more liquid.
- You can also use margarine in place of butter, if you prefer.