Description
Delightful savory muffins bursting with flavor from sweet corn and diced ham, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup corn kernels (fresh or canned)
- 1 cup diced leg ham
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup milk
- ¼ cup vegetable oil
- 2 large eggs
- ½ cup grated cheese (optional)
Instructions
- Preheat your oven to 180°C (350°F) and prepare your muffin tin by lining it with paper cases.
- In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Whisk these dry ingredients together until they are evenly distributed and free of lumps.
- In another bowl, mix the milk, vegetable oil, and eggs. Whisk them until well blended and frothy.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Carefully fold in the corn and diced ham, incorporating them evenly into the batter.
- Spoon the batter into the muffin cases, filling them about two-thirds full.
- Bake in the preheated oven for 20-25 minutes until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool slightly in the tin before transferring them to a wire rack. Serve warm for the best experience.
Notes
These muffins can be made ahead and refrigerated, or frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg