Cheese and corn savoury muffins

Author: Jenny de Montalk - BA, GDipJourn, Editor

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Serves: 12

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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1½ cups plain flourall purpose flourX

½ cup wholemeal flour

4 teaspoons baking powder

½ teaspoon smoked paprika

¾ cup grated reduced-fat cheese

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped fresh chives

¾ cup frozen corn sweetcornXkernels (thawed)

1 egg

1 cup reduced-fat milk

¼ cup vegetable oil

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Instructions

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1 Preheat oven to 200°C (fan bake). Line a 12-hole muffin tin with paper cases.

2 Into a large mixing bowl, sift flours, baking powder and smoked paprika. Stir through grated cheese, chopped herbs and corn.

3 In a small bowl, whisk egg, milk and oil together. Make a well in the centre of the dry ingredients and pour in the liquid. Mix to just combine ingredients.

4 Spoon batter into prepared muffin tin. Bake for 15-20 minutes until muffins are golden and spring back when lightly touched in the centre. Leave in the tins for

5 minutes before transferring muffins to a baking rack to cool.

Nutrition Info (per serve)

Calories 173 cal

Kilojoules 728 kJ

Protein 6.3 g

Total fat 7 g

Saturated fat 1.6 g

Carbohydrates 20 g

Sugar 2.2 g

Dietary fibre 1.6 g

Sodium 187 mg

Calcium 100 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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