NZ Woman's Weekly

Sweet corn & kransky muffins

Sweet corn & kransky muffins
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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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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