Tomato and corn muffins

Cooking Vegetarian Tomato and corn muffins

For a savoury snack with a tomato twist, try these easy tomato and corn muffins. Great for lunch!

Lables: Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan.
  2. Sift flour and baking powder into a large bowl. Stir in sugar, corn kernels and cheese. Whisk tomato salsa, milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.
  3. Divide mixture evenly between muffin holes. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.

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2 cups self-raising flour
1 tsp baking powder
2 tbsp caster sugar
1 cup frozen corn kernels
1/3 cup coarsely grated cheddar or mozzarella cheese
1/2 cup purchased tomato salsa
1/4 cup milk
1/2 cup extra light olive oil
2 eggs

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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