INGREDIENTS
Cake flour 240 g
Baking powder 10 g
Salt 3 g
Mixed herbs 1 g
Eggs 2 units
Milk 100 ml
Tinned sweet corn 410 g
METHOD
- Preheat the oven to 200°C.
- Sift the cake flour, baking powder and salt into a large bowl.
- 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.
- Spoon the muffin mixture into a greased muffin tin and bake for 15 to 20 minutes.
- Remove from the oven and cool on a cooling rack or serve while still warm.