CORN & HAM MUFFINS

Corn, ham and cheese muffin - so good

Corn, ham and cheese muffins (and anything else) – so good

I needed to come up with something to go with soup, we don’t buy bread any more because we are reducing our Carb intake, so when I need a bread I need to make it. This is so good and easy, and tastes a bit like a damper. So good in fact that we ate 4 each as a taste test.

CORN, HAM, CHEESE & CARROT MUFFINS

This makes about 16 medium sized muffins, next time I will double the quantities.

Ingredients

  • 2 cups SR flour
  • 1 cup corn kernels
  • 1/2 cup chopped ham
  • 1/2 cup grated cheese
  • 1 small carrot, grated or finely chopped
  • 4 tbs chopped parsley
  • 1/2 tsp cayenne pepper
  • 1/4 tsp turmeric
  • 4 drops Tabasco
  • 1 egg
  • 1 cup kefir
  • 1/4 cup tasteless oil eg rice bran oil

Method

Heat the oven to 200?°C, put patty pan cases into the muffin pans.

Put all the dry ingredients into a bowl and stir to mix well.

Make a well in the centre of the mix, add the egg, tabasco, kefir and oil and stir until mixed. DO NOT OVER MIX.

Using 2 soup spoons fill the patty pan cases. Sprinkle with sesame seeds or chopped walnuts.

Cook for about 20 minutes.

Allow to cool for a few minutes before serving.

 

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