Mini Savoury Muffins

A couple of weeks ago, I did some baking for the PSG at school - mini cheese and corn muffins. They were quite nice, but in my opinion lacking in real savoury taste, so I changed up the recipe, added a few extra items and tried again. Super yum!

Easy to make and 1 batch makes 24 mini muffins (with fat rounded tops), which divides nicely into 4 each for a school lunch. Here's my altered recipe:

50gms melted butter

1 egg

1/2 cup creamed corn

1/2 cup grated cheese + 2 tblspn fine grated parmesan cheese

1/2 cup sour cream (or 1/4 cup sour cream, 1/4 cup milk mixed)

1/4 cup sugar (real scant 1/4 cup, I use slightly less now)

1/4 tspn salt

1 cup flour

1/2 cup cornmeal (if you don't have cornmeal, you can just use another 1/2 cup flour. Won't taste quite as good, but still ok)

3 tspns baking powder

1 onion finely dices

1/2 capsicum finely diced

optional - finely diced pieces of ham/bacon

good pinch of paprika

Melt butter, add egg and sour cream and mix well. Add corn, onion and capsicum and stir through. Sprinkle over sugar and salt, add cheese and stir through (do not over mix)

Add cornmeal, flour and baking powder and paprika and stir to combine. Divide mixture into 24 greased mini muffin pan holes and bake 210oC for 15-20 mins, until golden brown on top.

Remove from oven and sit for 2 minutes, then turn out onto wire rack to cool. They are nicest straight out of the oven whilst still warm, especially with a little mango chutney or similar, but still nice cold. Easily reheated in the microwave for a few second too, for a quick and satisfying afternoon snack. The kids love them.