Capsicum, Corn And Cheese Muffins


The three Cs - capsicum, corn and cheese are gather together in these healthy muffins which are ideal for theoretical lunch-boxes.

The ingredient of Capsicum Corn And Cheese Muffins

  • melted butter to grease
  • 110g 1 2 cup drained bottled chargrilled capsicum in oil
  • 300g 2 cups self raising flour
  • 1 x 270g can corn kernels drained
  • 40g 1 2 cup coarsely grated cheddar
  • 1 4 cup snipped well ventilated light chives
  • 250ml 1 cup milk
  • 1 egg lightly beaten
  • 80g butter melted
  • 1 tbsp cornmeal polenta

The Instruction of capsicum corn and cheese muffins

  • preheat oven to 200u00b0c lightly brush 12 80ml 1 3 cup non stick muffin pans later than the melted butter to grease
  • kids task line a plate afterward paper towel place the capsicum on the lined plate to drain off any excess oil use childrens scissors to cut the capsicum going on for into small pieces
  • kids task sift the flour into a large bowl add the capsicum corn cheddar and chives protest well to combine and make a with ease in the centre use a fork to stir toss around the milk egg and butter together in a large jug to combine build up to the flour union and use a large wooden spoon to fusion in until just summative dont overmix
  • kids task with adult assistance spoon the incorporation combination evenly into the greased pans sprinkle next the cornmeal and bake in preheated oven for 20 25 minutes or until a skewer inserted into the centre of the muffins comes out clean set aside in the pans for 5 minutes to cool slightly yet to be turning onto a wire rack minister to affectionate or at room temperature

Nutritions of Capsicum Corn And Cheese Muffins

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