Name: Tomato and corn muffins
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 4.00 gm baking powder; 40.00 gm caster sugar; 250.00 ml frozen corn kernels; 82.50 ml coarsely grated cheddar or mozzarella cheese; 125.00 ml purchased tomato salsa; 64.38 gm milk; 113.75 gm extra light olive oil; 2 eggs

Tomato and corn muffins

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Try delicious tomato and corn muffins for a savory snack or quick lunch option.

Ingredients:

300.00 gm self-raising flour
4.00 gm baking powder
250.00 ml frozen corn kernels
82.50 ml coarsely grated cheddar or mozzarella cheese
125.00 ml purchased tomato salsa
64.38 gm milk
113.75 gm extra light olive oil

Instructions:

Preheat your oven to 200°C and lightly grease a muffin pan with a 1/3-cup capacity.
Sift flour and baking powder into a large bowl, then mix in sugar, corn kernels, and cheese. In a separate jug, whisk together tomato salsa, milk, oil, and eggs. Pour the wet ingredients into the dry mixture and gently stir with a large metal spoon until just combined.
**Distribute mixture evenly among muffin tin cups. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.**

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