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 173cal

Kilojoules 728kJ

Protein 6.3g

Total fat 7g

–Saturated fat 1.6g

Carbohydrates 20g

–Sugars 2.2g

Dietary fibre 1.6g

Sodium 187mg

Calcium 100mg

Iron 1mg

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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