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Cheddar honey corn muffins with maple butter

Serves: 12 mini muffins

Duration: 30 minutes

Difficulty: Easy

Ingredients

For the muffins:

  • 70g yellow cornmeal
  • 60g plain flour
  • 1/2 tbsp baking powder
  • 60g granulated sugar
  • 1/2 tsp salt
  • 120ml whole milk
  • 2 large eggs
  • 30g butter, melted
  • 40g honey
  • 60g cheddar cheese, grated
For the maple butter:
  • 60g grade A maple syrup
  • 40g butter

These versatile cheddar corn muffins by Sandia Chang of Bubbledogs are equally delicious served as a dinner party opening salvo, as part of a decadent BBQ spread or even as an indulgent weekend brunch dish.

1. Pre-heat the oven to 190 degrees

2. First, prepare the maple butter. Cut the butter into small cubes

3. Add the maple syrup to a small saucepan and heat to 240 degrees. Slowly whisk in the butter into the syrup until it has completely melted

4. Place the mixture in a kitchen aid and slowly whisk until the mixture is completely cooled. It should now have a light and creamy texture

5. Maple butter can be stored in the refrigerator for up to 2 weeks

6. Next, prepare the cheddar muffins. In a large bowl, mix the cornmeal, flour, baking powder, salt and sugar

7. In another bowl, mix the milk, eggs, butter, honey and cheese

8. Add the wet ingredients into the dry ingredients and stir to mix well

9. Place the batter into mini muffin moulds and bake for 8-10 minutes until light golden brown

Ingredients

For the muffins:

  • 70g yellow cornmeal
  • 60g plain flour
  • 1/2 tbsp baking powder
  • 60g granulated sugar
  • 1/2 tsp salt
  • 120ml whole milk
  • 2 large eggs
  • 30g butter, melted
  • 40g honey
  • 60g cheddar cheese, grated
For the maple butter:
  • 60g grade A maple syrup
  • 40g butter

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