Sweet corn & tomato muffins

  • Skill Easy
  • Prep time 10 mins
  • Cook time 15 mins
  • Servings 12

These savoury muffins make a great breakfast, lunch or snack for both adults and kids.

Ingredients

  • 1 1/4 cups So Good Regular Soy Milk
  • 2 large eggs
  • 1/3 cup olive oil
  • 1 Tbsp tomato paste
  • 2 cups wholemeal self-raising flour
  • 1/2 tsp salt
  • 1 cup frozen corn, thawed and drained
  • 1/2 cup semi-dried tomatoes, chopped
  • 1/2 cup basil leaves, sliced

Method

  1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with papers, or oil well.
  2. Whisk So Good milk, eggs, olive oil and tomato paste in a jug.
  3. Combine flour, salt, corn, tomatoes and basil in a large bowl. Stir to coat veggies with the flour, then make a well in the centre.
  4. Add wet ingredients to dry and stir until just moistened. Divide into prepared tin.
  5. Bake 15 - 18 minutes until tops are golden and a skewer inserted into the centre of a muffin comes out clean. Cool in tin for 2 minutes, then turn out to cool completely on a rack. Store in a sealed container.
  • Per Serve
  • Energy (kJ)
    856
  • (Cal)
    204
  • Protein (g)
    5
  • Fat (g)
    10
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    22
  • Sugars (g)
    2
  • Dietary Fibre (g)
    4
  • Sodium (mg)
    298
  • Potassium (mg)
    378
  • Calcium (mg)
    76
  • Iron (mg)
    2