Muffins are such a dear, to eat, to make, in short to fill us up quicker and faster.I esp. luv savory muffins. Any variation that you can think of, you can turn it into a muffin. I usually make muffins, little festive than the usual fat free, calorie free(!!), taste free(!!) when I go for those light lunches and dinners.This corn muffin would be perfect for those moments.I always have frozen corn and cheddar lying around in my fridge. The last time when I cleaned out my fridge to get new stuff, I saw wee bit of corn and small slab of cheddar lying around and thought of making these corn muffins. They are yummy and filling and this recipe comes from my neighbor which I tweaked a bit to suit my pantry.
Yes it would , slightly. The cheese melts in while baking giving it moistness and of course that taste. You can of course skip it to suit ur needs
How can one photoshop the entire process? ;) The entire process is naked here and I seriously dont recall the weather we had on that day! Its such a long while back! Baking powder is good enough since Self raising flour is nothing but all purpose with BP and salt. So that should not have been a problem. The only thing I can think of is Oven temp. Was it nicely browned? I think if it did, then probably the heat in your oVen was way more than mine since the outer surface cooked faster than the inside. Oven vary so much - next time try lowering the Oven temp and cooking longer...Hope this one helps and I am so sorry for the unsuccessful result...:( I know how that feels! --DK
Hi Purvi - yes you can make it eggless easily. Just increase the milk from 1-1/4 to 1-1/2 cups. That should do it :) -- DK