Corn and Cheese Muffins

Corn and Cheese Muffins

Makes 12 Muffins

2 cups self-raising flour
420 gram can mixed diced vegetables, drained
1/4 cup grated fresh carrot
1/3 cup grated tasty low-fat cheese
1/2 cup milk
1/4 cup canola oil
2 eggs, lightly beaten
310 gram can creamed corn

1. Sift the flour into a bowl. Add vegetables and cheese. Combine milk, oil, eggs and creamed corn. Add to flour and mix well.
2. Spoon between a tray of 12 greased 1/3-cup muffin cups and bake at 210C for 20 minutes. Cool before storing.

Can be stored for 3 days refrigerated in an airtight container or frozen for up to 4 weeks. Enjoy!

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