Corn and chive muffins
From aussie_meat_pie 15 years ago
- 20 minutes to make
- Serves 6
Great to make for those busy mornings; a great quick and healthy breakfast. They are also a great accompaniment to a bowl of soup. Makes 12 muffins.
Ingredients
- 1 1/2 cups (6 oz) self-raising flour shopping list
- 1 1/2 Tsp baking powder shopping list
- 1/2 cup (1 1/2 oz) wheatgerm shopping list
- 2 Tbsp finely sliced fresh chives shopping list
- 2 eggs shopping list
- 150ml (5 fl oz) low-fat milk shopping list
- 1/4 cup (2 fl oz) olive oil shopping list
- 200g (6 1/2 oz) drained canned corn kernels shopping list
How to make it
- Preheat oven to hot 220 d C (425 d F) and oil a 12 hole, 1/2 cup capacity muffin tray. Sift the flour and baking powder into a large bowl. Add the wheatgerm and chives and stir well. Make a well in the centre.
- Beat the eggs and milk lightly and add to the well in the flour with the oil and corn. Stir quickly until just combined. The batter may look lumpy.
- Spoon into the tray and bake for 20 minutes, or until golden. Cool in tray for 2 minutes, then turn out and serve warm.
People Who Like This Dish 3
- bluewaterandsand GAFFNEY, SC
- notyourmomma South St. Petersburg, FL
- quaziefly ALL POINTS
- chefmeow Garland, TX
- lnbee Oak Park, IL
- goblue434 Anniston, AL
- aussie_meat_pie My Kitchen, AU
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The Rating
Reviewed by 5 people-
Yum. These sound really good and would go great with chowder. You have my 5.
chefmeow
in Garland loved it
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They sound fantastic!
bluewaterandsand
in GAFFNEY loved it
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