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Corn and Cheese Muffins

CORN AND CHEESE MUFFINS: Savory baked treats loaded with cheese, sweet corn and fresh basil. These muffins are perfect for the evening tea-time along with a cup of coffee. Corn and Cheese Muffins can be served along with your favorite wine and some good pesto on the side.

Yield: 6 – 8 Muffins
Equipment Used: KitchenAid 7 Speed hand Blender

– Corn Kernels: 1/4 cup
– Grated Cheese: 1/4 cup
– Olive Oil:  1/4 cup
– Egg: 1
– Milk, (room temperature): 1/4 cup
– All Purpose Flour: 1 cup
– Baking Powder: 1 1/2 teaspoon
– Italian Herb Mix: 1 teaspoon
– Salt to taste
– Fresh Basil Leaves, (fine chopped): 5 – 6


– Preheat oven at 180 degree celsius. Line muffin tray with paper liners or grease lightly with olive oil.

– In a bowl whisk milk and olive oil until combined well using KitchenAid Hand Blender.
Image 2

– Add egg as shown in image 1 and whisk again for 2 – 3 minutes.

Image 1
– In a separate bowl sift flour, baking soda, salt together.

– Next add black pepper, corn kernels, grated cheese and Italian seasoning mix in the flour mixture. Stir to combine.

Image 3
– Combine wet and dry ingredients to form a smooth batter for the bread.
Do not over mix the batter and make sure no lumps of flour remain in the batter.

– Fill the muffin cups 3/4 with the muffin batter. Add chopped basil leaves on top of each muffin.

– Bake in the preheated oven for 20 – 25 minutes.

– Insert toothpick in the center to check if its done.

– Transfer Corn and Cheese Muffins to a wire rack to cool down for sometime.


– Serve with some basil pesto on the side.

Corn and Cheese Muffins

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