Tomato and corn muffins

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

Recipe «Tomato and corn muffins» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.