Savoury Corn Muffins | Recipes

Savoury Corn Muffins

(6) Ratings:
Prep Time:
Baking Time:
Makes:10 large or 12 medium muffins
Freezing:excellent

These light textured, savoury corn muffins are perfect partners for brunch. Serve them warm out of the oven with butter.

Ingredients

1 cup 250 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL cornmeal
3 tbsp 45 mL granulated sugar
2 tsp 10 mL baking powder
1/2 tsp 2 mL salt
1/2 tsp 2 mL dried basil leaves
1 egg
1 cup 250 mL milk
1/4 cup 50 mL Crisco® Vegetable or Canola Oil
1 cup 250 mL cooked corn kernels
1/3 cup 75 mL chopped black olives
1/4 cup 50 mL chopped sun-dried tomatoes

Directions

  1. Preheat oven to 400°F (200°C). Grease muffin cups or line with paper liners.
  2. Preheat oven to 400°F (200°C). Grease muffin cups or line with paper liners.
  3. Beat egg, milk and oil in large bowl. Add flour mixture, mixing lightly just until blended. Stir in corn, olives and sun-dried tomatoes. Spoon into prepared muffin cups, filling about ¾ full.
  4. Bake in centre of preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean.

Tips

  • Muffins can be made ahead of time. To reheat, wrap in foil and bake about 10 minutes at 350°F (180°C).

Nutritional Information

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