THIS week’s easy dish, perfect for the whole family, is shared by chef Afzal Mahomed of the Capsicum Culinary Studio team in Cape Town.
This recipe makes use of creamed style sweet corn and is a great breakfast muffin.
Different from the usual sweet muffins, the addition of black pepper makes for a great flavour burst with each bite, it is very versatile and can also be baked into a loaf to slice and enjoy with butter and a cup of afternoon tea.
Sweetcorn savoury muffins
Makes 12
Ingredients
1 cup (250ml) bread flour
1 cup cake flour
½ can creamed style corn
5g salt
7g course black pepper
2 tsp baking powder
2 eggs
1 cup milk
½ cup vegetable oil
1 cup sugar
Method
Coat the muffin tins with a light film of fat or use appropriate paper liners.
Sift together the flours, salt, pepper and baking powder.
Combine the eggs, milk, oil, corn and sugar, and mix with the paddle attachment on medium speed for two minutes.
Add the sifted dry ingredients and mix on low speed until fully incorporated.
Spoon the batter into the prepared muffin tins, filling the cups three-quarters full.
Gently tap the filled tins to release any air bubbles.
Bake at 160°C until a skewer inserted near the centre of a muffin comes out clean, 15 to 18 minutes.
Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.
