Corn, cheese and chive muffins

After reading blogs (the lovely people I follow) about the weather turning cold in the northern hemisphere, I thought a nice savoury muffin recipe to go with soup might hit the spot.  We usually eat a lot of soup in the winter as it's easy to make, economical and yummy.  Sometimes it's nice to have something other than a roll, bread or toast with soup so here is my savoury muffin recipe.  The original recipe, Cheese Muffins) came from mum, but as usual I've corrupted it.  Here it is. 

CORN, CHEESE AND CHIVE MUFFINS

Makes 12

Baking time 12 minutes

Hot oven

Ingredients:

2 cups plain (all purpose) flour

1/2 teaspoon salt

4 teaspoons baking powder

2 teaspoons paprika, (original recipe cayenne pepper)

2 cups grated cheese (can cut down on cheese content or use low fat cheese)

2 cups milk (skim milk is fine)

 1 small bunch garlic chives chopped finely (dried chives about 1 tablespoon)

 1/2 cup cooked corn kernels **

Method

In a bowl sift flour, baking powder, salt and paprika together.  Add milk, cheese, cooked corn kernels and chives and mix well.

Spoon into well greased or lined muffin tins and bake in a hot oven for about 12 minutes.

**   I use frozen corn kernels and steam them.  You could use canned, drained corn kernels, however I don't like the taste of the canned ones.  Of course if you have fresh, even better.

The finished product.

Enjoy!

Anne xx