Corn Muffin recipe - image  on

Corn Muffin recipe

chef at John Colet School


300ml double cream
200g flour
600g kifler potatoes (needs to be kifler)
1 tin sweet corn
Bunch chives
50ml olive oil
100g grated cheese
100g butter/margarine (ideally butter)
Salt and pepper to taste


Cook off potatoes skin on then mash till smooth
Boil cream, butter and sweetcorn together in a pot.  Leave to cool slightly but don’t let the butter go firm.
Add the flour and the oil to the potatoes.
Crack the eggs into the cream and butter mix.
Add the dry and wet ingredients together and mix well.
Add the cheese and finally add the chopped chives

Fill the mixture into muffin moulds.

Cook at 180 degrees Celsius for 20 Minutes or until golden brown