Savoury Cheese & Corn Muffins

METHOD

1½ cups (225g) self raising flour

1 cup (90g) UNCLE TOBYS Traditional Oats

1 cup (120g) grated low fat cheddar cheese

1 can (125g) corn kernals, drained

2 green onions (shallots), finely chopped

2 eggs, beaten

60g butter or margarine, melted

¾ cup (190mL) low fat milk

 

INGREDIENTS

1. Preheat oven to 180°C/160°C fan forced. Using baking paper cut 12 squares, measuring 15cm x 15cm. Push into a 12-hole (1/3 cup/80mL) muffin pan.

2. Place flour, UNCLE TOBYS Traditional Oats, ¾ cup (90g) cheese, corn and green onions into a medium bowl; pour over combined eggs, butter and milk; mix just until combined; divide mixture evenly between muffin pan; sprinkle with remaining cheese.

3. Bake 25 minutes or until puffed and golden. Serve warm for afternoon tea.

 

Makes – 12

Preparation time – 15 minutes

Cooking time – 25 minutes

Hint: Once cooled, overwrap muffins in plastic film. Place in an airtight container; label and freeze. Simply remove required servings; place in lunchbox frozen – the muffins will have defrosted by lunch time. The frozen muffins also chills other foods in the lunchbox! 

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