These healthy and appetizing Muffins will make your morning brighter. The flavour of the corn and cheese blends well, purely vegan.#loveforcheese

Serves 8 muffins

Ingredients:

1 cup all purpose flour

1/4 cup American sweet corn kernels

1/4 cup cream cheese or any other cheese of your liking 

2 tbsp semolina

1 tsp baking powder

1/2 tsp paprika powder

1/2 tsp tumeric powder

1/2 tsp coriander powder

1/2 tsp black pepper powder

1/4 cup milk

1 tbsp finely chopped green chillies

1 tbsp finely chopped fresh coriander leaves

1 tbsp butter

For garnishning:

Grated cheese, as per your liking 

Finely chopped green chilies and coriander leaves

Method:

• Preheat over to 350 F.
• On a medium flame place a wok add a tbsp of butter and corn kernels. Once they are tender remove from fire and keep aside.
• Now in a medium bowl add all purpose flour, baking powder, corn kernels, cream cheese, paprika, coriander powder, tumeric powder, black pepper powder, green chillies, coriander leaves and milk.
• The batter should be in a spoon dropping consistency.
• Pipe it up in a piping bag and fill into the muffin liners which should be slightly greased with oil and floured.
• Bake for 15 to 20 minutes in the preheated oven. 
• When the muffins are still warm garnish with grated cheese, chopped chillies coriander leaves and serve.

P.S :

• If u wish the muffins to be more fluffier and light you can add an egg to the batter.
• I personally preferred cream cheese but you can use any cheese of your choice.
•  Happy baking 🙂