Sweetcorn Fritter Muffins : Hamish's Recipe Database

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6 medium free-range eggs

150g/5½oz cottage cheese

130g/5oz plain flour

2 tsp baking powder

1 tsp smoked paprika

½ tsp ground cumin

½ tsp garlic granules

2 x 198g tins sweetcorn, drained (about 330g/11½oz drained weight)

3 spring onions, finely sliced

10g/⅓oz fresh coriander, roughly chopped

50g/1¾oz mature cheddar, grated

sea salt and freshly ground black pepper

Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases or lightly grease the holes.
Whisk the eggs and cottage cheese together in a large bowl until combined.
Add the flour, baking powder, smoked paprika, cumin and garlic granules. Season with salt and pepper, then mix until smooth.
Fold in the sweetcorn, spring onions, coriander and cheddar until evenly combined.
Divide the mixture evenly between the muffin holes, filling each about three-quarters full.
Bake for 22–25 minutes, or until the muffins are risen, golden and set in the centre.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack.