Savory Corn Kernel and Parmesan Cheese Muffins

Don't let the ingredients fool you, this recipe is actually quite easy to make. Basically just mix the dry and wet ingredients, combine them then bake till set. You can serve these muffins as breakfast, afternoon snack, or even a hearty side for dinner. Perhaps pack one or two for picnic. Either way, it's a delightful detour away from the regular sweet flavored muffins. 

Savory corn kernel and parmesan cheese muffins - 

Ingredients (makes about 10)?

Dry: 

• 1 cup all purpose flour
• 1 1/4 cups shredded parmesan cheese
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 140 grams/1 small can corn kernels
• 25 grams chives

Wet:

• 250ml whole milk
• 100ml light-tasting oil
• 2 eggs

Others:

• Extra light-tasting oil to coat the muffin tin

How?

Preheat the oven to 395 degrees Fahrenheit/200 degrees Celsius. Brush some light-tasting oil to the muffin tin.

Drain the corn kernels and finely chop the chives. Bring out a big bowl and add in all the ingredients listed under the "dry" section, including drained corn kernels and chopped chives. Mix till evenly blended.

Take another bowl, beat together all the ingredients listed under the "wet" section.

Add the wet ingredients to the dry ingredients. Mix till just combined.

Spoon the mixture to muffin tin then into the oven for 20 to 25 minutes, or till the top appears golden brown.

Remove from heat and run the back of the knife along the rim of each muffin. Carefully pop the muffins out without breaking them apart.

I especially love it when biting into corn kernels. It's the pop of sweetness from the corn kernels that make these muffins so special.

Extended reading:

• Honey muffins - simple, so the quality of the honey matters the most
• Lemon crumb muffins