NZ Woman's Weekly

Sweet corn & kransky muffins

Sweet corn & kransky muffins
  • Meal Type

    Biscuit
  • Servings

    8+
  • Courses

    Dessert

These delicious savoury muffins are best straight from the oven. They include a nice surprise – a baked-in dollop of cream cheese.

If you need a batch for morning tea, you could measure out the dry ingredients and chill overnight in a sealed bag, then whisk up the wet ingredients in the morning and you’ll have muffins in 20 minutes.

These can also be made in a mini loaf tin.

  • 2 cups plain flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp dried sweet basil
  • ½ tsp celery or sea salt
  • 1 cup sweet corn kernels
  • 1 spring onion, finely sliced
  • 2 kransky sausage, finely diced
  • 1 cup tasty cheese, grated
  • 2 eggs
  • 1 cup milk
  • 60g butter, melted
  • 125g cream cheese, cut into 12 cubes

1 Preheat the oven to 190ºC. Line a muffin tray with paper or spray with nonstick oil.

2 Sift flour, baking powder and soda into a large bowl. Add sweet basil, salt, corn, onion, kransky and cheese. Lightly mix to coat in the flour.

3 In a separate bowl, whisk together the eggs, milk and melted butter. Gently mix the wet ingredients into the dry until just combined. Spoon half the mixture into the muffin trays. Add one cube of cream cheese to each muffin and cover with remaining mixture. Bake for 15-20 minutes until golden and puffed.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
New Zealand Woman's Weekly Dec-1-2014-cover

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