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  • Serves:16
  • Prep Time:15 mins
  • Cook Time:20 mins

Cornbread Muffins

+1 Edgell Corn

These fluffy muffins make for the perfect lunchbox treat, but it’s not just the kids that will love them. Hitting the perfect balance between savoury and sweet, they pop with flavour thanks to the added corn kernels. This recipe’s a guaranteed winner.


Original recipe by SIX LITTLE HEARTS | 6.5.15


Ingredients

  • ½ cup softened margarine (or butter)
  • ¾ cup caster sugar
  • 2 eggs
  • ⅓ cup honey
  • 1½ cups plain flour
  • ½ tsp baking powder
  • ¾ cup cornmeal (polenta)
  • ½ cup milk or soy milk

Method

Preheat oven to 200°C and line a 12 cup muffin pan with muffin patty pan papers. (Or prepare a pan with margarine and dust with flour if not using papers.)

Cream together margarine and sugar and add eggs one at a time.

Warm the honey a little and add to the mix as well as the flour, baking powder and polenta and blend well.

Add the milk.

ADD DRAINED EDGELL NO ADDED SALT CORN KERNELS AND STIR GENTLY UNTIL JUST MIXED.

Place an even amount of mixture into each muffin case and bake in the oven for 20-25 minutes. Test with a skewer to determine the right time for your oven.

Serve as a lunchbox treat for kids. You can make smaller versions of these too in a 24 cup mini-muffin tray. Just adjust cooking times accordingly.

Tips

These muffins are suitable for freezing, just defrost in the microwave.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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