Corn and Hommus Muffins (makes 9 serves)

Corn and Hommus Muffins (makes 9 serves)

Prep Time – 5 minutes, total cook time – 25 minutes.

With the texture and knobbiness of corn bread, and the lingering spice on your palate from SSS Foods Coriander, Cumin and Mild Chilli Hommus these muffins are the perfect compliment to a bowl of chilli, a warming soup, or with a wedge of cheese and butter as a filling afternoon snack.

Ingredients: ⁣

  • 1/3 cup/ 75g unsalted butter - melted
  • 2 eggs
  • ½ cup milk
  • ¾ cup of creamed corn
  • ¾ cup of SSS Foods coriander, cumin and chilli hommus
  • ¾ cup of instant polenta or cornmeal
  • 1 ½ cup of self raising flour
  • ¼ teaspoon salt
  • Optional - olives, sundried tomatoes or feta to top muffins

Preparation:

  1. Preheat oven to 180°C fan-forced. Insert cupcake liners into a 12 hole muffin tray (only need 9), or grease 9 holes of your tray with butter.
  2. Place the wet ingredients in a bowl and whisk together well – melted butter, eggs, milk, creamed corn and hommus.
  3. Add the dry ingredients polenta, flour and salt to the wet ingredients and combine gently with a spoon only mixing until everything comes together and there are no longer dry clumps of ingredients.
  4. Spoon the batter into the lined or greased muffin tray, use all the batter – the mix will fully fill each of the 9 holes. The mix will seem quite thick, that is ok!
  5. If using, top the muffins with olives, slivers of sundried tomato or small wedges of feta.
  6. Place tray in preheated oven and bake for 20 minutes until slightly puffed and golden on top.
  7. Allow to cool for 5 minutes in pan, before placing on a wire rack to cool completely (or if you are like us, you cannot resist slathering a steaming muffin in butter and eating it hot from the oven!)

Note:

While these muffins looked like a thick batter, they are crumbly and fluffy when baked with the nubbly texture of cornmeal, a mild sweetness from the creamed corn and a hint of spice and savouriness from the hommus.
These muffins will keep in an airtight container for 3 days or freeze when fresh to retain texture. Defrost in microwave for a few minutes or defrost straight in the kid’s lunchbox.

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