King Kenny's Muffins

 It seemed almost like a dream, two weeks in a tropical paradise with the family sandwiched between two life-affirming stops in the Arabian Desert. In between, there was a break at the seaside at a resort featuring the bluest and clearest of seas and sand that was whiter than white. On the seafront was one of a chain of restaurants founded by the late country star Kenny Rogers. While there we sampled healthy fast food, if that is not an oxymoron, that included corn muffins. These were the muffins that inspired today's dish.

Having absorbed more Taylor Swift by osmosis, I found her 2019 album "Midnights", featuring the undeniably defiant "Karma" was on the player as I prepared this recipe.

These were the ingredients:

2 eggs Beaten

140g Cream Cheese

Half a tin of Sweetcorn.

Pinch of Mustard

Pinch of Tarragon.

Pinch of Pepper.

Pinch of Nutmeg

4 tablespoons full cream milk.

400g Self-Raising Flour.

Method

1. Stir the wet ingredients, eggs, cheese, milk and sweetcorn, together to form a paste.

2. Add the dry ingredients, being the flour herbs and spices, and stir them into the mixture.

3. Divide the mixture into balls around the size of a golf ball. 

4. Cook for 20 minutes on Gas Mark 6 on a greased and flat baking tray. 

5. Remove from the oven and put the muffins on a wire rack to cool.

Savoury met sweet on this dish while the pastry had a light and fluffy vibe to it that made it very textured and flavoursome.