Name: Corn and capscium muffins
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 1 cup self-raising flour; 1/2 cup grated tasty cheese; 1/2 cup milk; 1/4 cup extra light olive oil; 1 egg; 1/3 cup diced char-grilled red capsicum; 125 gram can creamed corn

Corn and capscium muffins

Light and fluffy, these cheesy muffins are packed with sweet, juicy corn and fresh capsicum pieces. Whip these up in the microwave in under 20 minutes, and enjoy warm as a light morning tea or cool packed in a school lunch box.

Makes 6 Item

Prep

10M

Cook

Total

16M

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Ingredients

1 cup self-raising flour

1/2 cup grated tasty cheese

1/2 cup milk

1/4 cup extra light olive oil

1 egg

1/3 cup diced char-grilled red capsicum

125 gram can creamed corn

Method

1.Combine flour and cheese in a medium bowl. Whisk milk, olive oil and egg in a large jug; add to flour mixture with capsicum and com. Season with salt and pepper. Using a large metal spoon, gently stir until just combined (don’t over mix).

2.Grease a 6-hole (1/2-cup) microwave-safe muffin tray. Spoon mixture into prepared holes. Microwave on high 4-6 minutes, or until a skewer inserted at centre comes out clean. Stand 1 minute. Turn onto a wire rack to cool. Serve.

Muffins are best made on day of serving. Add chopped ham or salami to mixture. We used a microwave-safe scone muffin tray.
Note

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Ingredients

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