Sweet corn, chive and roast capsicum muffins
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12 (makes 12 muffins)
Time to make:
35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
$0.80 per serve
(at time of publication)
Full ingredients list:
1 2/3 cups (250g) plain flour
3 teaspoons baking powder
3/4 cup (150g) sweet-corn kernels
100g roast capsicum, diced
1/4 cup chopped chives
1 tablespoon sun-dried-tomato pesto
3/4 cup (75g) roughly grated reduced-fat cheddar
2/3 cup skim milk
1/4 cup (60ml) grapeseed oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line 12 x 1/3-cup-capacity muffin-tray cups with paper cases. Sift flour and baking powder into a large bowl. Add sweet corn, capsicum, chives, pesto and cheddar.
Step 2 Whisk eggs, skim milk and grapeseed oil in a large bowl. Pour wet ingredients into dry ingredients and stir until batter is just combined.
Step 3 Divide batter among muffin-tray cups. Bake for 20 minutes, or until muffins are golden brown.
You can replace the roast capsicum with roast capsicum in a jar (just be sure to drain jarred capsicum of excess oil before chopping it).
Muffins taste best on the day you make them, but you can freeze them to enjoy later, wrapped individually in clingfilm.
About this recipe
First published: March 2014