Sue's Savoury Muffins
This recipe is great for school or work lunches or enjoy with soup for a light winter meal. I like to keep a batch tucked away in the freezer. One batch makes 18 medium sized muffins.
440 g tin creamed corn
1/3 cup extra virgin olive oil
3 large eggs
3/4 cup milk
1 heaped tablespoon seeded mustard
2 onions chopped
3 lean rashers bacon chopped (can be omitted for vegetarian muffins)
2 1/2 cups of wholemeal SR flour
1 cup grated cheddar cheese
1 cup grated vegetables eg carrot / zucchini (or frozen chopped spinach)
1/4 cup of chopped capsicum or sundried tomatoes depending on what you have & enjoy
4 heaped tablespoons of pepitas or sunflower seeds
Pan fry onion & bacon. Cool slightly
Combine dry ingredients - flour, cheese, grated carrot, chopped capsicum
Combine wet ingredients: creamed corn, oil, milk, eggs & mustard. Add bacon & onion.
Add wet ingredient mix to the flour mix & roughly combine
Spoon into greased muffin pans & sprinkle with seeds.
Bake at 190 degrees for approx 25- 30 mins until cooked
800 kJ / serve
Each muffin is a good source of protein (8g), calcium (100mg) and fibre (3g) and provides 1 wholegrain serve & 1 vegetable serve