Corn Muffins, Vegetarian
IntroductionQuick 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.
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
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.
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