These muffins are best eaten on the day made, still warm as they are delicious served straight from the oven, with some chutney or your favourite relish. This recipe makes 6 large muffins or 8-10 smaller muffins.
- 2 cups plain flour
- 2 tsp. baking powder
- 1 egg
- 1 cup low fat milk
- 1/2 cup low fat natural yoghurt
- 2 tbsp. olive oil
- 1/2 cup frozen corn kernels
- 40g slice lean ham
- 1 tsp. dijon mustard
- 1 small garlic, crushed
- 1/2 red capsicum, finely chopped
- 2 tsp. finely chopped chives
- Preheat oven to 180C (160C fan forced).
- Sift flour and baking powder into large bowl. In another bowl, mix egg, garlic, mustard, yoghurt, milk and oil together.
- Place wet ingredients with corn, ham, capsicum & chives into the flour, & fold in very carefully.
- Spoon mixture into a greased 6 hole muffin tin.
- Cook for 12-15 minutes or until lightly browned.
- Serve warm with your favourite chutney or relish.
Servings: 6 Serving size:143g
|Average Serve||Average 100g|
|Energy||1080 kJ||759 kJ|
|258 Cal||181 Cal|
|Protein||10.9 g||7.6 g|
|Fat, total||7.4 g||5.2 g|
|- Saturated||1.8 g||1.3 g|
|Carbohydrate||35.8 g||25 g|
|- Sugars||4.3 g||3.0 g|
|Sodium||266 mg||186 mg|
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