Savoury Vegetable Muffins
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 18
Calories: 79kcal
Author: Lauren
- 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.
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.
Serving: 0g | Calories: 79kcal | Carbohydrates: 0.1g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 10mg | Sugar: 0.03g | Vitamin A: 74IU | Calcium: 36mg | Iron: 0.1mg