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Zest Salt Cheesy Corn Muffin Cups seasoned with Chooki's Zest Chicken Salt

Zest Salt Cheesy Corn Muffin Cups

  • 12

  • 37 min

  • Gluten-Free, Vegetarian

Chooki's Zest Chicken Salt 100g glass shaker bottle

Chooki's Zest Chicken Salt 100g

$9.99 $7.99
Regular price

Ingredients

  • 2 cups gluten-free self-raising flour
  • 1 cup corn kernels, drained or thawed
  • 1 cup grated cheddar cheese
  • 2 eggs
  • 1 cup milk
  • 1/4 cup olive oil
  • 2 teaspoons Chooki's Zest Chicken Salt
  • 2 tablespoons chopped chives, optional

Difficulty: Easy | Prep: 15 min | Cook: 22 min | Total: 37 min | Serves: 12 | Dietary: Gluten-Free, Vegetarian

👨‍👩‍👧‍👦 Cook With the Kids: These little cheesy corn muffin cups are warm, soft, and dead easy for small hands to mix. Chooki's Zest Chicken Salt gives them a bright savoury kick without making them spicy.

  • 2 cups gluten-free self-raising flour
  • 1 cup corn kernels, drained or thawed
  • 1 cup grated cheddar cheese
  • 2 eggs
  • 1 cup milk
  • 1/4 cup olive oil
  • 2 teaspoons Chooki's Zest Chicken Salt
  • 2 tablespoons chopped chives, optional

Step 1: Heat

Heat the oven to 190°C, or 170°C fan-forced. Grease a 12-hole muffin tin or line it with paper cases.

Step 2: Mix

Whisk the eggs, milk, olive oil, and Chooki's Zest Chicken Salt in a jug. Put the flour, corn, cheddar, and chives in a bowl, pour in the wet mix, then stir until just combined.

Step 3: Bake

Spoon the batter into the muffin tin. Bake for 20 to 22 minutes, until the tops are golden and a skewer comes out clean.

Step 4: Cool

Leave the muffins in the tin for 5 minutes, then move them to a rack. Serve warm with yoghurt or butter.

Tip: Do not overmix the batter. A few floury streaks disappear in the oven and keep the muffins soft.

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Zest Salt Cheesy Corn Muffin Cups

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