Corn Muffins with Cheesy Yogurt Dip



  • Corn kernels boiled and crushed 2 cups
  • Cream cheese 3 tablespoons
  • Thick yogurt 2 tablespoons
  • Salt to taste
  • Crushed black peppercorns to taste
  • Red chilli flakes 1 teaspoon
  • Cornflour/ corn starch 2 tablespoons
  • Eggs 2
  • panko 2 tablespoons
  • Chives finely chopped 1 teaspoon
  • Spring onion greens chopped to sprinkle


  1. Preheat oven to180° C.
  2. Mix together corn, salt, crushed peppercorns, chili flakes and cornflour in a bowl.
  3. Add eggs and mix well. Add panko and mix again.
  4. Fill this mixture into the dents on a silicon muffin mould tray, place the tray in the preheated oven and bake for 10-15 minutes. Remove from oven and cool down to room temperature.
  5. Put yogurt, cream cheese, salt, crushed peppercorns and chives in another bowl and mix well. Refrigerate to chill.
  6. Demould and place the muffins on a serving platter. Top with the cheesy yogurt dip and sprinkle spring onion greens. Serve immediately.


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