SWEETCORN MUFFINS

 My approach to whatever I attempt is 'innovative design'. I love to adapt recipes using whatever ingredients I have in the house and turn the dish into a new culinary creation.

Instead of baking a loaf of bread, I prefer making muffins, as they need less baking time, do not crack on top, are easier to turn out, and leftovers can be frozen to go into a lunch box. My helper of 15 years, Jemina Setumu, follows images more easily than text. Thus, I have converted a number of my favourite recipes to pictorial recipes with minimal text. Jemina loves serving these muffins with grilled meat or boerewors. SALADS AND LIGHT MEAL

METHOD

 1. Preheat the oven to 200°C. 

 2. Sift the cake flour, baking powder and salt into a large bowl. 

 3. In a separate bowl, beat the mixed herbs, eggs, milk and sweetcorn until combined. Add the          wet ingredients to the dry ones and mix until combined. 

 4. Spoon the muffin mixture into a greased muffin tin and bake for 15 to 20 minutes. 

 5. Remove from the oven and cool on a cooling rack or serve while still warm

 INGREDIENTS

Cake flour..................................................................240g

Baking powder............................................................10g

Salt...............................................................................03g 

Mixed herbs.................................................................01g

Eggs.............................................................................2 Units 

Milk...............................................................................100ml

Tinned sweet corn.........................................................,..410g

Have a Nice Day