Hi there, hope you’re having an amazing day today. Now, we’re going to prepare a distinctive dish, masala corn muffins. One of my favorites. For mine, I will make it a little bit unique. This will be really tasty.
Masala Corn Muffins is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Masala Corn Muffins is something that I have loved my whole life. They’re fine and they look wonderful.
These corn muffins are fabulous and while the title implies "basic" or simple, I have to say they're simply delicious and a great base for whatever whatever add-in suites your tastebuds. This recipe makes four large muffin-shaped bakes which you can eat over two days. These muffins are so rich in flavours plus its so easy to prepare, that I make it at home before one batch finishes. Masala Corn is an easy to make snack recipe which you can whip up anytime you are hungry.
To get started with this recipe, we must first prepare a few components. You can have masala corn muffins using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Masala Corn Muffins:
- Prepare 1 cup Boiled sweet corn
- Get 3 Egg
- Prepare 1 tsp Paprika powder
- Get 1 pinch Turmeric powder
- Get as per taste Salt
- Prepare 1/2 lemon Juice
- Get 1 tsp Pepper powder
- Make ready 2 tsp Garlic bread seasoning
- Get 1 tbsp Flour
- Get 10 Blanched Cherry tomatoes
- Get 8 Olives
- Prepare as needed Rosemary
- Prepare as needed Spring onion leaves
- Get 2 tbsp oil Oil
Masala corn chowder with masala parm crisp sounds delicious doesn't it? I have always wanted to like corn. I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! A terrific side and great for snacking, these corn muffins keep for days.
Instructions to make Masala Corn Muffins:
- Firstly in a pan take 2 tbsp oil and make it hot on medium flame. Into this add sweetcorn.
- Now add salt, paprika powder, turmeric powder and lemon juice.
- Mix everything very well and let it cook on low flame till all the water from the corn dries and it turns lightly brown and crispy.
- Now in a bowl take 3 eggs. Beat them well using a whisk.
- Now into this beaten egg add pepper powder, garlic seasoning and flour. Whisk and combine everything well.
- Now take cup cake moulds and grease them with little oil. Into this moulds add cherry tomatoes, olives, crushed rosemary strands and spring onion leaves.
- Top these ingredients with prepared masala corn.
- Now pour the egg mixture onto this and bake at 150° for 20 minutes.
- Let it cool for a minute and then remove from the mould.
- Serve hot with ketchup, chutney or salad of your choice. Here I have served the corn muffins with carrot-capsicum salad. It had been garnished with cherry tomatoes and rosemary.
I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! A terrific side and great for snacking, these corn muffins keep for days. THESE are the muffins I make over and over. The corn muffins were dense and moist and not too sweet. I followed the recipe though substituted Tried making corn muffins for the first time and it came out perfect.
So that’s going to wrap this up with this exceptional food masala corn muffins recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
