Tomato and corn muffins
Whether or not you are planning an elaborate menu or only going forward for tomorrow Tomato and corn muffins. This recipe stems from many years of enjoying it at kitchen. I find that adding a couple ingredients into your recipe adds depth to what exactly is usually dull. You may be searching for lighter foods to produce with your leftovers. Nice and light Tomato and corn muffins perfect for post-vacation. The ingredients in this recipe make your tongue thumping, also are very waist-friendly when you need a'snack' after a busy vacation. Utilizing several elements as options, this soup is filled using a fall and spicy flavor which makes it tasty. An ideal Tomato and corn muffins to heat up you on cool winter months. Excellent for making use of leftover. Serving size is also a significant element of your diet. You need to compare the exact sum of the food that you usually eat into the serving size recorded on the label. Eating huge parts or parts can cause excess weight gain.
Together with everything that takes place on a standard afternoon - extended work hours, sports activities and after school tasks - it's clear that smoking is the previous thing you want to perform or need to take into consideration whenever you get home. That's where we would like to develop to playwith. The following, you're discovering easy and quick recipes that pay for all of your favorite dishes such as chicken supper recipes, ground beef recipes, along with also vegetarian meal suggestions that may keep food enjoyable, nonetheless quick. And since it's necessary to meet the whole household members, we've also included family-friendly Tomato and corn muffins ideas which may satisfy so much as the pickiest little kinds.
How to make Tomato and corn muffins
Yield = 12Prep time: 0:25
Cook time: 0:15
Total time: 0:40
Ingredients
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
- 1 cup frozen corn kernels
- 1/3 cup coarsely grated cheddar or mozzarella cheese
- 1/2 cup purchased tomato salsa
- 1/4 cup milk
- 1/2 cup extra light olive oil
- 2 eggs
Method
- Step 1 Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan.
- Step 2 Sift flour and baking powder into a large bowl. Stir in sugar, corn kernels and cheese. Whisk tomato salsa, milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.
- Step 3 Divide mixture evenly between muffin holes. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.
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