BiteSaavy
BiteSaavy recipe

Savory Sweetcorn and Basil Breakfast Muffins

Fluffy muffins packed with sweetcorn and fresh basil, perfect for a quick breakfast.

Breakfast 10 min prep 20 min cook Serves 6 Breakfast Vegetarian
Savory Sweetcorn and Basil Breakfast Muffins

Ingredients

  • plain flour
    200 g 1 2/3 cups
  • baking powder
    2 tsp 2 tsp
  • salt
    1/2 tsp 1/2 tsp
  • caster sugar
    1 tbsp 1 tbsp
  • sweetcorn kernels
    150 g 1 cup fresh or frozen, thawed
  • fresh basil leaves
    15 g 1/2 cup chopped
  • chopped spring onions
    30 g 1/4 cup
  • milk
    120 ml 1/2 cup
  • vegetable oil
    60 ml 1/4 cup
  • large egg
    1 1

Method

  • 1
    Preheat oven to 200°C (400°F). Grease a 6-cup muffin tin.
  • 2
    Combine flour, baking powder, salt, and sugar in a large bowl.
  • 3
    Stir in sweetcorn, basil, and spring onions.
  • 4
    In a separate bowl, whisk milk, oil, and egg.
  • 5
    Pour wet ingredients into dry and mix until just combined.
  • 6
    Divide batter evenly into muffin tin cups.
  • 7
    Bake for 18-20 minutes or until golden and a toothpick comes out clean.
  • 8
    Cool slightly before removing from tin; serve warm.

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