Name: Mini corn and chive muffins
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 1 1/4 cup (175g) gluten-free self-raising flour; 90 gram butter, melted; 2 eggs, beaten lightly; 2 125g cans gluten-free creamed corn; 1/2 cup (50g) pizza cheese; 2 tablespoon finely chopped fresh chives

Mini corn and chive muffins

These tasty savoury corn and chive muffins are easy to make are are great as an on-the-go snack or healthy lunch box treat.

Photography by Teny Aghamalian. Styling by Louise Bickle

Serves 10

Cook

Ingredients

1 1/4 cup (175g) gluten-free self-raising flour

90 gram butter, melted

2 eggs, beaten lightly

2 125g cans gluten-free creamed corn

1/2 cup (50g) pizza cheese

2 tablespoon finely chopped fresh chives

Method

1.Preheat oven to 200°C (180°C fan-forced). Oil two 12-hole mini muffin pans.

2.Sift flour into a medium bowl; stir in combined butter, eggs, corn, cheese and chives. Divide mixture among pans.

3.Bake for about 15 minutes or until cooked through. Stand muffins in pans for 5 minutes; turn out onto wire rack to cool.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook