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Fresh corn honey muffins
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25g unsalted butter, melted, plus extra to grease
120g fresh corn kernels (cut from 1-2 large cobs)
1 large egg
25g golden caster sugar
50g clear honey
190g wholemeal self-raising flour
½ tsp bicarbonate of soda
¼ tsp baking powder
1. Preheat the oven to 190˚C, gas mark 5. Line 8 holes of a 12-hole muffin tin with paper cases or grease the holes lightly with butter.
2. Put 60g corn kernels in a blender with the egg, sugar, melted butter, honey and buttermilk. Blend briefl y until smooth, then add the remaining dry ingredients and a pinch of salt. Blend to just combine, then add the remaining 60g kernels and whizz for 2 seconds to chop finely.
3. Divide between the muffin cases and bake for 20-25 minutes, until risen, golden and springy on top. Cool in the tin for 5 minutes, then turn out onto a wire rack. Serve split open, with butter and honey, if liked.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per muffin 698kJ
This recipe was first published in August 2017.