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    Fresh corn honey muffins

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    Fresh corn honey muffins

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 - 25 minutes
    • Total time: 35-40 minutes

    Makes: 8


    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
    100ml buttermilk
    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. 

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    This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue


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