Sweet Corn and Egg Muffins recipe - ingredients, nutrition and when to eat it
These little muffins are baked with sweet corn and egg mixed into the batter. The corn’s mellow sweetness and juicy bite pair beautifully with tender egg.
These little muffins are baked with sweet corn and egg mixed into the batter. The corn’s mellow sweetness and juicy bite pair beautifully with tender egg. They’re lovely for a summer breakfast or a light snack.
Bread & brunch · 30 minutes to cook
Tips: Pat the corn kernels dry before adding them to keep the batter from getting too wet.
Tips: Once you add the flour, mix just until combined for a softer crumb.
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Ingredients (1 serving)
- Sweet corn kernels — 50 g
- Egg — 1 pc
- Flour — 50 g
- Milk — 30 ml
- Butter — 15 g
- Sugar — 1 Tbsp
- Baking powder — 0.5 tsp
- Salt — 0.5 pinch