Sweetcorn and watercress muffins
- 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
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.