Ingredients For the Side 125 g Corn Kernels 140 g Cornmeal 2.5 tsp Baking Powder ¼ tsp Bicarbonate of Soda 45 g Olive Oil ¼ tsp Ground Nutmeg 130 g Plain Flour 2 Eggs 235 g Buttermilk 75 g Caster Sugar 1 Pinch Sea Salt 45 g Unsalted Butter (Melted) * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Corniest Corn Muffins by Dan Serves 12 Total 20 minutes Oven Temp 180 °C - 15 minutes Difficulty Super Easy Chef Dorie Greenspan Method In a small pan melt the butter and then leave to cool. In a large bowl mix together the buttermilk, melted butter, olive oil, eggs and sugar and mix together. Then add the flour, cornmeal, salt, nutmeg, baking powder and bicarbonate of soda and stir gently until just combined. Lastly fold in the corn kernels. Divide the mixture between 12 muffins tins and bake for around 15-18 minutes until the tops are golden. Leave to cool for around 5 minutes before transferring to a wire rack.