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Corn and paprika muffins


Ingredients

  • 2 cups self-raising flour
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 1½ cups (2 cobs) corn kernels
  • ½ cup sour cream
  • ¾ cup milk
  • 1 egg
  • ¼ cup vegetable oil

Method

  1. Preheat the oven to 200°C and grease 6 large muffin holes with non-stick oil spray.
  2. Sift the flour, paprika and salt into a large bowl and stir in the corn. Make a well in the centre and add, mixed together, the sour cream, milk, egg and oil, then gently combine with other ingredients.
  3. Divide the mixture evenly between the muffin holes and bake for 25 to 30 minutes or until golden. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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