Great for Soups
Soup is one of my favourite foods. I don’t know about you. Most of the time, I serve my soup with bread, but there are those days when I just can’t stand the sight of bread. Then what?
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!
Please, always remember to assemble all ingredients before you start. Preheat oven to 423°F (220°). Brush a 12-hole, medium, muffin tin with oil or melted butter
Combine the flour, baking powder and cayenne pepper in a bowl
Sift the flour and cayenne pepper.
Add the ham, corn, capsicum and parsley, to the sifted flour
Stir to combine and make a well in the centre of the flour mixture
whisk the milk, egg and melted butter and tobacco sauce, if using
In a separate bowl
add the butter, milk, egg and tobasco mixture to the well.
Mix lightly with a fork or rubber spatula until just combined. Do not over-mix. It should look quite lumpy.
Spoon the mixture into the prepared muffin tin.
Sprinkle muffins with sesame seeds. Bake 25-30 minutes or until golden. Loosen muffin with a flat-bladed knife or spatula I baked the muffins at 425°F (220°C) for 27 minutes.
and transfer to a wire rack to cool.
The muffins tasted delicious
I served mine with soup. (Summer is a terrible time for blogging, I missed the picture, again!)
It was delicious and filling
Corn and Ham Muffins
Preparation time: 10 minutes; Baking time: 25-30 Minutes; Makes: 12
- 250g (2 cups, 9oz) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon cayenne pepper (optional)
- ½ cup chopped smoked ham
- 150g (1 cup, 5½oz) corn kernels
- ⅓ cup seeded and finely chopped red bell pepper (capsicum),
- 15ml (I tablespoon) chopped parsley or coriander (cilantro) if you prefer
- 125g (½ cup, 4½oz, 8 tablespoons) salted butter, melted
- 250mls (1cup, 8.5fl oz) milk
- 1 egg
- 2-3 drops Tabasco sauce (optional)
- 15ml (1 tablespoon) sesame seeds
- Preheat the oven to 425°F (220°C). Brush or spray a 12-hole, medium, muffin tin with oil or melted butter.
- Sift the flour, baking powder, and cayenne peppe into a bowl. Add the ham, corn, capsicum and parsley. Stir to combine and .make a well in the centre of the flour mixture.
- In a separate bowl whisk the butter, milk, egg and tobasco and pour into the well. Mix lightly with a fork or rubber spatula until just combined. Do not over-mix. It should look quite lumpy.
- Spoon mixture evenly into the prepared tin. Sprinkle the 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.
- 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 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.
- Last Updated: July 5, 2018