Sweetcorn Savoury Muffins

This recipe makes use of creamed style sweet corn and is a great breakfast muffin! different to the usual sweet muffins, the addition of black pepper makes for a great flavour burst with each bite, it is very versatile and can also be baked into a loaf to slice and enjoy with butter and a cup of afternoon tea. 

Sweetcorn Muffins: Makes 1 Dozen 

• Bread flour 1 cup 

• Cake flour 1 cup 

• Creamed Style Corn ½ Can  

• Salt 5g

• Corse black pepper 7g

• Baking powder 10g

• Eggs 2 whole 

• Milk 1 cup (250ml)

• Vegetable oil ½ cup (125ml) 

• Sugar 1 cup 

1. Coat the muffin tins with a light film of fat or use appropriate paper liners.

2. Sift together the flours, salt, pepper and baking powder.

3. Combine the eggs, milk, oil, corn, and sugar and mix with the paddle attachment on medium speed for 2 minutes.

4. Add the sifted dry ingredients and mix on low speed until fully incorporated.

5. Scale 110 g batter into the prepared muffin tins, filling the cups three-quarters full. Gently tap the filled tins to release any air bubbles.

6. Bake at 160°C until a skewer inserted near the centre of a muffin comes out clean, 15 to 18 minutes.

7. Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.

How to Scale the recipe Down? 

Recipes can easily be scaled down using the following conversion formula: 

In order to do this, you will need to attain a conversion factor (take the amount you wish to scale the recipe down by and divide by the original yield) 

E.g.: you require 1 dozen of the above recipe – 1 divided by 4(original yield) = 0.25

0.25 is now known as the new yield factor and can now be used to attain a new yield i.e. 1dozen 

0.25 can now be multiplied by each original ingredient quantity to attain a new quantity for the 1 dozen you wish to produce!! 

E.g. – bread flour: 510g x 0.25 = 127.50g 

Now you can scale any recipe adjusting each quantity without affecting the recipe formula.