Sweetcorn & watercress muffins

Sweetcorn and watercress muffins

Enjoy these delicious, cheesy muffins as a savoury snack or pack them into your picnic basket for days out.

, 21 September 2015

(3 votes)

Sweetcorn and watercress muffins

  • 35 Mins

  • Serves: 12

  • Price: 60p per serving

Add to basket
Nutritional Info
Each 86g serving contains

  • Energy

    1030KJ

    246KCAL

    12%

  • Fat

    13g

    med

    19%

  • Saturates

    7.6g

    high

    38%

  • Sugars

    1.5g

    low

    2%

  • Salt

    0.76g

    med

    13%
of your reference intake.
Typical energy values per 100g: 1198kJ/286kcal.
Ingredients
  • 200g frozen sweetcorn kernels
  • 85g pack watercress
  • 300g plain flour
  • 1 level tbsp baking powder
  • 1/2 level tsp Colman's Mustard Powder
  • 1/4 level tsp Asda Cayenne
  • 125g extra mature Cheddar, grated
  • 25g Parmesan, grated
  • 2 large eggs
  • 175ml semi-skimmed milk
  • 100g butter, melted
  • Paper muffin cases
Method

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a muffin tray with 12 paper muffin cases. Put three sheets of kitchen paper on a plate. Boil the sweetcorn for 4 minutes, drain well, then put on the plate to soak up excess moisture.

  • Remove the stalks from the watercress. Chop the leaves finely and add to the corn.

  • Sift the flour, baking powder, mustard, cayenne and a pinch of salt into a bowl. Stir in the cheeses and the sweetcorn mixture.

  • Lightly beat the eggs, milk and butter together and add to the bowl. Stir until evenly mixed, but don't over mix or the muffins will be heavy.

  • Divide the mixture between the muffin cases and bake for 25 minutes until golden.

  • Serve warm, or cool on a wire rack to eat later.