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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 223.5
  • Total Fat: 11.2 g
  • Cholesterol: 31.3 mg
  • Sodium: 581.1 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 10.9 g

View full nutritional breakdown of Corn Muffins, Vegetarian calories by ingredient
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Corn Muffins, Vegetarian

Submitted by: NIKALE

Introduction

Quick snacks, great picnic food, or 2 muffins with a nice salad makes a filling lunch. Quick snacks, great picnic food, or 2 muffins with a nice salad makes a filling lunch.
Number of Servings: 10

Ingredients

    Organic Whole Wheat Flour, 1 cup
    Organic All-Purpose White Flour, 0.75 cup
    Baking Powder, 2 tsp
    Mozzarella Cheese, whole milk, 1 cup, shredded
    Cheese, Devondale, Light and Tasty, 50 gram
    Parmesan Cheese, grated, .5 cup
    Egg, fresh, 1 large
    Oat Milk, Pure Harvest, Organic, 1.5 cup
    Salt, 1 tsp
    Olive Oil, 3 tbsp
    Yellow Sweet Corn, Canned, 150 grams


Tips

Can have sliced meats or bacon through it, but this vegetarian version is packed with flavour through corn and cheese. Nice with fresh chives. Can use cow's, soy, rice or almond milk instead. Can make whole dish vegan by using soy cheese. Oil makes muffins moist, but you could use melted butter.


Directions

Sift flours and baking powder. Add cheeses. Whisk milk, egg & oil and add to flour with to make batter. Add salt last to taste, depending on whether your corn is salted or not (and pepper, chives and other herbs if you want).

Use large muffin tins and line with greaseproof paper. No other greasing required. Just pop in a 200C/400F oven (20C/70F degrees less for fan-forced) for 15 - 20 mins

Serving Size: 10 muffins






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