Corn and courgette muffins in husks

About 8 husks - the leaves that directly cover the corn kernels - are used to hold the batter. Or use paper cases.

Ingredients

8	Sweetcorn, husks
1 cup	Whole kernel sweetcorn (Main)
1 cup	Courgette, grated (Main)
1 cup	Tasty cheese, shredded
1 cup	Flour
1 ½ tsp	Baking powder
½ cup	Canola oil
2	Eggs, large
2 tsp	Sugar
1 tsp	Smoked paprika

Directions

1. Choose husks that are free from blemishes and trim ends. Wash well and place in a bowl. Pour boiling water over to soften. Drain and pat dry. Tear lengthwise into 4cm-wide strips.
2. Preheat the oven to 190C. Lightly grease 8-9 holes of a muffin pan. Place 2 or 3 strips of corn husk in each muffin hole at right angles to each other, crossing them at the base so the husks cover most of the sides of the holes.
3. Combine the corn, courgette and cheese in a large bowl. Sift in the flour, baking powder and salt and pepper to taste and mix. Make a well in the centre.
4. Lightly beat the oil, sugar and eggs. Pour into the well and stir just enough to moisten the dry ingredients.
5. Fill each lined muffin hole with the mixture. Dust with the paprika.
6. Bake for about 20 minutes, until cooked and golden.
7. Freeze if required and reheat in the microwave.