Cheese and corn muffins


Ingredients 9
Servings 12
Time

Ingredients

  • 225
    g
    cake flour
  • 20
    ml
    baking powder
  • 3
    ml
    salt
  • 6
    low fat sweetmilk wedges, diced
  • 250
    ml
    cream-style sweetcorn
  • 175
    ml
    egg and buttermilk, mixed
  • TOPPING
  • 6
    cherry tomatoes
  • 2
    low fat sweetmilk wedges, diced
 

Method

 
Preheat oven to 200 ºC. Sift the dry ingredients and add diced cheese wedges and toss to coat with flour. Add sweetcorn. Combine the egg and buttermilk and cut into dry ingredients. Drop mixture into a greased muffin tin. Top with half a cherry tomato and diced cheese wedge. Bake for 20 to 25 minutes in preheated oven. Serve with low fat sweetmilk cheese spread. Makes 12.
 

Read more on: bake
 

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