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Capsicum, corn and cheese muffins

  • 0:30 Prep
  • 0:20 Cook
  • Makes 12


  • Melted butter, to grease
  • 110g (1/2 cup) drained bottled chargrilled capsicum in oil
  • 300g (2 cups) self-raising flour
  • 1 x 270g can corn kernels, drained
  • 40g (1/2 cup) coarsely grated cheddar
  • 1/4 cup snipped fresh chives
  • 250ml (1 cup) milk
  • 1 egg, lightly beaten
  • 80g butter, melted
  • 1 tablespoon cornmeal (polenta)


  • 1
    Preheat oven to 200°C. Lightly brush 12 (80ml/1/3 cup) non-stick muffin pans with the melted butter to grease.
  • 2
    Kids’ task: Line a plate with paper towel. Place the capsicum on the lined plate to drain off any excess oil. Use children’s scissors to cut the capsicum roughly into small pieces.
  • 3
    Kids’ task: Sift the flour into a large bowl. Add the capsicum, corn, cheddar and chives. Stir well to combine, and make a well in the centre. Use a fork to whisk the milk, egg and butter together in a large jug to combine. Add to the flour mixture and use a large wooden spoon to mix in until just combined (don’t overmix).
  • 4
    Kids’ task (with adult assistance): Spoon the mixture evenly into the greased pans. Sprinkle with the cornmeal and bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the muffins comes out clean. Set aside in the pans for 5 minutes to cool slightly before turning onto a wire rack. Serve warm or at room temperature.

Source: taste.com.au


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