Recipes by Barbara Northwood

Tex-Mex cheesy muffins

Jan 20 05:02pm

Prep Time	Cook Time	Serves
15 mins	30 mins	9 pieces

Ingredients

1 cup self-raising flour
1/2 cup grated tasty cheese
125g can corn kernels, drained
1/2 cup milk
1 egg, lightly beaten
1/4 cup chargrilled capsicum strips, drained and chopped
1 tblsp finely chopped fresh chives
35g packet taco seasoning
50g butter, melted
9 x 2cm cubes tasty cheese

1 Line nine holes of a 12-hole muffin pan (1/3 cup capacity) with paper cases.

2 Place flour and grated cheese in a large bowl. Mix to combine.

3 Place corn, milk, egg, capsicum, chives, seasoning and butter in a medium jug. Stir to combine. Add to flour mixture. Stir to combine.

4 Divide corn mixture among paper cases. Press a cheese cube into middle of corn mixture.

5 Cook in a moderate oven (180C) for 30 minutes, or until cooked. Stand in pan 5 minutes before turning onto a wire rack to cool.

6 Serve muffins warm or cold.

Only $1.05 per muffin!

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