Sweetcorn and tomato muffins

A perfect example of how delicious savoury muffins can be, these sweetcorn ones are just bursting with flavour. Marcus Wareing includes the sunny flavours of the Med with punchy sun-dried tomatoes and nutty sweetcorn, plus plenty of fresh herbs, fragrant cumin, and the crunch of sesame seeds.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Muffin tin

Method

1
Preheat the oven to 180°C/gas mark 4. Grease a 12 hole muffin tin
2
Add the flour, semolina, baking powder, cumin, cheese, salt and pepper to a large bowl
3
In a separate bowl, mix the eggs, tomatoes, herbs, corn, oil and milk together
4
Add the milk mixture to the dry ingredients and mix until just combined
5
Fill the muffin pans with the mix, sprinkle with the sesame seeds, then place in the oven for 15—20 minutes, or until a skewer comes out clean. Serve warm
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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