Sweet Corn, Cheese and Chutney Muffins
June 8, 2018
These are adapted from an online recipe to render them gluten free. They make a tasty and toothsome alternative to sweet muffins and if you’re a keen chutney maker you can try out a range of possible flavours!
Perfect for morning tea or a quick snack!
1Preheat the oven to 210°C. Oil either a 12-hole normal-sized muffin tin or you can make mini muffins if you prefer – the mix will probably yield around 36 of these.
2Place the cooked onions, flour, baking powder, salt and cheese in a large bowl and mix together.
3Add the oil, milk (or water), beaten eggs, sweetcorn and chutney and mix thoroughly.
4Spoon into the oiled muffin tins.
5Bake 20-25 minutes or until golden brown and firm to the touch.
6Allow to cool in the tins for about 5 minutes then remove to a wire rack to complete cooling.
7Eat fresh or freeze for later use. They can be reheated in the microwave.