Corn Muffins with Chicken
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Wondering how to make corn muffins? Here's a delicious and easy recipe for corn muffins filled with chicken and tomato: perfect for a brunch or a tasty snack!
24 November, 2016
serves for
8
total time
0
HR
50
MIN
ingredients
Oil
1 tbsp
Corn cob
kernels, sliced off
Scallion
3, finely chopped
All purpose flour
150 g
Polenta
150 g (cornmeal)
Baking powder
2 tsp
Salt
1 tsp
Cheddar
50 g, grated
Eggs
2
Butter
85 g, melted
Buttermilk
284 ml
Milk
100 ml
Tomatoes
3, chopped
Chicken
225 g, coarsely chopped, cooked
Preparation
How to Make Corn Muffins with Chicken
To prepare corn muffins with chicken first heat the oven to 200°C (180° fan) gas 6.
Grease a 12 hole muffin tin.
Heat the oil in a pan and cook the corn kernels and spring onions for 5-10 minutes until golden and soft.
Mix together the flour, polenta, baking powder, salt and cheese in a mixing bowl.
Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the melted butter and corn mixture.
Stir in the tomatoes.
Half fill the tins with the mixture.
Place a layer of chicken on top and cover with more mixture to fill the tins.
Bake for 25-30 minutes until golden and risen.
Serve the corn muffins with chicken warm.
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