Savoury Corn Muffins

Name: Savoury Corn Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: 1 cup (250 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1 cup (250 mL) cornmeal; 3 tbsp (45 mL) granulated sugar; 2 tsp (10 mL) baking powder; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) dried basil leaves; 1 egg; 1 cup (250 mL) milk; 1/4 cup (50 mL) Vegetable or Canola Oil; 1 cup (250 mL) cooked corn kernels; 1/3 cup (75 mL) chopped black olives; 1/4 cup (50 mL) chopped sun-dried tomatoes

Prep Time 20 mins

Cook Time 20 mins

Serves 10

Difficulty N/A

Ingredients

1 cup (250 mL) Robin Hood^® Original All Purpose Flour
1 cup (250 mL) cornmeal
3 tbsp (45 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dried basil leaves
1 egg
1 cup (250 mL) milk
1/4 cup (50 mL) Vegetable or Canola Oil
1 cup (250 mL) cooked corn kernels
1/3 cup (75 mL) chopped black olives
1/4 cup (50 mL) chopped sun-dried tomatoes

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 400°F (200°C). Grease muffin cups or line with paper liners.

Step 2:

Beat egg, milk and oil in large bowl. Add flour mixture, mixing lightly just until blended. Stir in corn, olives and sun-dried tomatoes. Spoon into prepared muffin cups, filling about 3/4 full.

Step 3:

Bake in centre of preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean.