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Muffins, Buttermilk

Published March 7, 2016 | By Yoke Mardewi
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Muffins, Buttermilk

Savoury Buttermilk Muffins - more ways to use your homemade buttermilk, kefir milk or Villi
Cook Time20 mins
Total Time20 mins
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g SR flour
  • 375 g Buttermilk add 1 tbs if yours is thick
  • 2 whole Eggs organic free range if possible
  • 2 cobs Fresh corn kernels only
  • 120 g Mature cheddar or Swiss cheese
  • pinch Salt

Instructions

  • Mix all except the corn kernels from one cob - blitz a few times until JUST mixed.
  • Mix corn kernels
  • Divide into muffin cups, fill to half full only as it will expand in the oven.
  • Add more spinach and sprinkle grated Parmesan or pecorino or cheddar.
  • Bake at 180C until golden brown and cooked - about 20-25mins depending on size

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