Savoury Cheese & Corn Muffins

METHOD

1½ cups (225g) self raising flour

1 cup (90g) UNCLE TOBYS Traditional Oats

1 cup (120g) grated low fat cheddar cheese

1 can (125g) corn kernals, drained

2 green onions (shallots), finely chopped

2 eggs, beaten

60g butter or margarine, melted

¾ cup (190mL) low fat milk

 

INGREDIENTS

1. Preheat oven to 180°C/160°C fan forced. Using baking paper cut 12 squares, measuring 15cm x 15cm. Push into a 12-hole (1/3 cup/80mL) muffin pan.

2. Place flour, UNCLE TOBYS Traditional Oats, ¾ cup (90g) cheese, corn and green onions into a medium bowl; pour over combined eggs, butter and milk; mix just until combined; divide mixture evenly between muffin pan; sprinkle with remaining cheese.

3. Bake 25 minutes or until puffed and golden. Serve warm for afternoon tea.

 

Makes – 12

Preparation time – 15 minutes

Cooking time – 25 minutes

Hint: Once cooled, overwrap muffins in plastic film. Place in an airtight container; label and freeze. Simply remove required servings; place in lunchbox frozen – the muffins will have defrosted by lunch time. The frozen muffins also chills other foods in the lunchbox! 

NUTRITIONAL TABLE

 

Per Serve (83 g)

Per 100g

Energy (kJ)

665

797

Protein (g)

8.4

10.1

Total fat (g)

4.2

5.0

Saturated fat (g)

1.2

1.5

Carbohydrate (g)

21.0

25.1

Total Sugars (g)

1.3

1.6

Fibre (g)

1.5

1.8

Sodium (mg)

264

316

Calcium (mg)

139.3

167.0

*Note: The following ingredients were used in recipe analysis – Margarine (Flora Pro Activ, Ultra-Light); Skim milk.

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