Corn Muffins with Cheesy Yogurt Dip

Ingredients list for Corn Muffins with Cheesy Yogurt Dip

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

Method

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.