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Muffins, Buttermilk
Savoury Buttermilk Muffins - more ways to use your homemade buttermilk, kefir milk or Villi
Cook Time
20
mins
Total Time
20
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