Name: Sweet corn, cheese and chutney muffins
Cook time: 30 min
Total time: 30 min
Ingredients: 1 onion, finely diced; 2 1/2 cup self-raising flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup grated cheddar cheese; 1 1/4 cup milk; 2 tablespoon olive oil; 2 eggs, beaten; 400 gram can sweet corn kernels, drained; 3 tablespoon tomato-based or fruit-based chutney

Ingredients

1 onion, finely diced

2 1/2 cup self-raising flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup grated cheddar cheese

1 1/4 cup milk

2 tablespoon olive oil

2 eggs, beaten

400 gram can sweet corn kernels, drained

3 tablespoon tomato-based or fruit-based chutney

Method

1.Heat oven to 200C. Grease 48 mini muffin pans. Place the first five ingredients in a bowl and make a well in the centre.

2.Add the next five ingredients to the well. Stir to just combine – over-mixing will produce tough muffins.

3.Spoon mixture into prepared muffin pans. Bake for 20 minutes or until puffed and golden brown.

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Ingredients

Method

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