Cheese, corn and salami muffins

  • 10 mins preparation
  • 25 mins cooking
  • Makes 12 Item
  • Print


Cheese, corn and salami muffins
  • 2 cup self-raising flour
  • 50 gram sliced salami, chopped
  • 1/2 cup grated tasty cheese
  • 2 tablespoon snipped chives
  • 125 gram butter, melted
  • 125 gram can creamed corn
  • 1/4 cup milk
  • 1 egg, lightly beaten


Cheese, corn and salami muffins
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    Sift flour into a large bowl. Add salami, cheese and chives, mixing well.
  • 3
    Whisk together butter, creamed corn, milk and egg. Season to taste.
  • 4
    Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly, until just combined. Do not over-mix.
  • 5
    Spoon mixture into patty cases until two-thirds full. Bake, 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

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