Wednesday, March 25, 2009

Ingredients for 12 servings

2 cups flour
4 Tbsp baking powder
1 MAGGI Vegetable Stock Powder
2 cups corn (fresh, frozen or canned)
1 cup coriander (leaves and stalks), chopped
1 can NESTLÉ Reduced Cream
1/2 cup water
1 egg, lightly beaten
1/4 cup grated parmesan cheese


Preheat the oven to 2200C. Lightly grease a 12 hole muffin pan.
Sift the flour, baking powder into a large mixing bowl. Add MAGGI Vegetable Stock Powder, corn and coriander.
Mix to combine.
Combine the NESTLÉ Reduced Cream, water and egg in a separate bowl. Add to flour mixture and stir gently until just combined. Spoon into prepared muffin pans, sprinkle tops with grated parmesan.
Bake for 15 – 20 minutes or until golden brown, stand for 5 minutes before turning onto a wire rack to cool.

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