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Mexican muffins

  • 0:15 Prep
  • 0:20 Cook
  • Makes 12

Ingredients

  • 2 cups self-raising flour
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 cup grated light tasty cheese
  • 1/4 cup chopped fresh coriander leaves
  • 1 small red capsicum, finely chopped
  • 420g can corn kernels, drained, rinsed
  • 2 green onions, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 2/3 cup milk
  • 1/3 cup light sour cream
  • 1 egg

Method

  • 1
    Preheat oven to 200C/180C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.
  • 2
    Combine flour, oregano, spices, cheese, coriander, 3/4 of capsicum, and 2/3 of corn and onion in a bowl. Make a well. Whisk oil, milk, sour cream and egg in a jug. Add to well. Stir until just combined (some lumps are okay).
  • 3
    Divide mixture among prepared holes. Top with remaining vegetables. Bake for 15 to 20 minutes or until rm to touch. Stand for 5 minutes. Cool on a wire rack. Serve.

Source: taste.com.au

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