These versatile muffins are delicious served plain or split, buttered and filled with seasoned tomatoes and salad greens, or cheese and chutney or Vegemite.
Makes 10 to 12.
Dry ingredients
| 4 tsp | Baking powder |
| 2 cups | Plain flour |
| ¼ tsp | Salt |
| 1 tsp | Paprika |
| 1 pinch | White pepper |
Wet ingredients
| ¼ cup | Parsley, finely chopped |
| 2 Tbsp | Canola oil |
| 1 | Egg |
| ¼ cup | Milk |
| 1 can | Creamed corn, 410g (Main) |
| 1 | Onion, pickling-sized, diced |
| 250 g | Sour cream |
Topping
| 4 Tbsp | Parmesan cheese, grated |
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Directions
- Preheat the oven to 200degC. Line a 10 to 12 muffin-hole pan with paper liners. Brush with a little oil.
- Sift flour, baking powder, salt, pepper and paprika into a large bowl.
- Lightly beat the egg, milk, parsley and oil in another bowl. Add the corn, onion and sour cream. Mix well. Pour into the dry ingredients. Mix until just moistened.
- Spoon into liners. Sprinkle with the parmesan. Bake for about 15 minutes, until a skewer inserted in the centre comes out clean.
