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savoury muffins
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5 from 1 vote

Savoury Vegetable Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 18
Calories: 0kcal
Author: Lauren

Ingredients

  • 2 cups of self raising flour - sifted
  • 1 cup of corn kernels I used frozen
  • 1 cup baby spinach leaves - roughly chopped
  • ¾ cup of grated tasty cheese
  • ¼ cup of finely grated parmesan cheese
  • 2 medium tomatoes - diced
  • 2 eggs
  • ½ cup olive oil
  • 1 cup of sour cream
  • pinch of salt and pepper to taste
  • Extra grated tasty cheese for the top approx ¼ of a cup
  • ** If you don't want to use parmesan cheese you can just use 1 cup of grated tasty cheese.

Instructions

  • Preheat oven to 190 degrees.
  • Line 2 x 12 muffin trays with paper cases and lightly spray with cooking oil (this makes it easier to remove the muffins from their cases).
  • In a large bowl, combine the flour, corn, spinach, cheese and tomatoes. Add the salt and season with pepper to taste.
  • In a separate bowl, combine the eggs, sour cream and oil. Pour over dry ingredients and mix until just combined.
  • Spoon mixture into the muffin cases and sprinkle over the extra cheese.
  • Bake for 18 - 20 minutes or until golden and cooked through.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg