Sweetcorn and tomato muffins

servings12
40 minutes

Ingredients

  • 250g of sweetcorn
  • 250g of plain flour
  • 50g of semolina
  • 2 tsp baking powder
  • 50g of cheddar, grated
  • 1 tsp cumin seeds, toasted
  • 3 eggs
  • 100g of sun-dried tomatoes, in oil, chopped
  • 1/4 bunch of tarragon, leaves chopped
  • 1/2 bunch of coriander, leaves chopped
  • 250ml of milk
  • 2 tbsp of sesame seeds
  • 100ml of olive oil
  • 1 tsp salt
  • 1 tsp black pepper

Method

1
Preheat the oven to 180°C/gas mark 4. Grease a 12 hole muffin tin
2
Add the flour, semolina, baking powder, cumin, cheese, salt and pepper to a large bowl
  • 250g of plain flour
  • 50g of semolina
  • 2 tsp baking powder
  • 1 tsp salt
  • 50g of cheddar, grated
  • 1 tsp cumin seeds, toasted
  • 1 tsp black pepper
3
In a separate bowl, mix the eggs, tomatoes, herbs, corn, oil and milk together
  • 3 eggs
  • 100g of sun-dried tomatoes
  • 250g of sweetcorn
  • 100ml of olive oil
  • 250ml of milk
  • 1/4 bunch of tarragon
  • 1/2 bunch of coriander
4
Add the milk mixture to the dry ingredients and mix until just combined
5
Fill the muffin pans with the mix, sprinkle with the sesame seeds, then place in the oven for 15—20 minutes, or until a skewer comes out clean. Serve warm
  • 2 tbsp of sesame seeds