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Mixed vegetable buttermilk muffins

Mixed vegetable buttermilk muffins

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Serves: 12
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

  • 2 cups wholemeal self-raising flour
  • 300gm can Edgell Corn Kernels, drained
  • 125gm can Edgell Diced Capsicum, drained
  • 2 spring onions, chopped
  • 1 cup buttermilk
  • 2 Tbsp vegetable oil
  • 2 eggs, lightly beaten
  • 1 Tbsp seeded mustard (optional)
  • ½ cup grated low fat cheese

Method

Savoury muffins also go wonderfully with soup for a quick meal.

  1. Combine flour, Edgell Corn Kernels, Edgell Diced Capsicum and spring onions in a large bowl.
  2. Whisk together buttermilk, oil, eggs and seeded mustard and fold into the flour mixture, until just combined.
  3. Spoon mixture into greased 12 x ⅓ cup medium muffin pan and sprinkle with cheese.
  4. Bake in a preheated oven at 200C for 15–18 minutes.

Tip: Muffins can be frozen and reheated in a microwave oven.