Articles & Recipes
Yoghurt & Corn Muffins
No need for butter or margarine as these are very moist
Ingredients
300 can of drained corn (175grams)
1 small finely chopped capsicum (100grams)
1 ½ cups grated cheese (90grams)
2 cups self-raising flour (280grams)
1 teaspoon dry mustard
1 tabsp chopped basil
1 cup non-fat yoghurt (250grams)
½ cup non-fat milk (125 ml)
2 eggs (100 grams)
Method
Mix together drained corn, capsicum, cheese, flour, dry mustard and basil in a bowl.
Beat yoghurt, milk and eggs together in a separate bowl.
Stir wet into dry until just mixed and moistened.
Place in standard size greased muffin tins.
Bake in a 180?C oven for 35 minutes.
Leave in tins for 10 minutes to allow a little shrinkage so they then are easy to remove.
Serves : 12
Nutrients per Serve :
KJ 567, Calories 137, Carbohydrates(grams) 21.2, Fat(grams) 1.9, Calcium (milligrams) 168
Note
Vegetarian
Tips
One muffin is equal to about 2 slices of bread. Substitute part or all whole meal flour for a higher fibre product. The quantity of milk may then need to be increased slightly. Use them to accompany soup or a casserole. They will freeze well.