Sweet corn & tomato muffins

Name: Sweet corn & tomato muffins
Prep time: 10 min
Cook time: 15 min
Total time: 5 min
Yield: Serves 12

Prep

10 min

Cook

15 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

15 min

Serves

Skill

Lunchbox Soy Milk Health Snacks Snacks and Slices Picnics and Snacks

These savoury muffins make a great breakfast, lunch or snack for both adults and kids.

Ingredients

1 1/4 cups So Good Regular Soy Milk
2 large eggs
1/3 cup olive oil
1 Tbsp tomato paste
2 cups wholemeal self-raising flour
1/2 tsp salt
1 cup frozen corn, thawed and drained
1/2 cup semi-dried tomatoes, chopped
1/2 cup basil leaves, sliced

Nutrition per serving

Weight, measurement and temperature conversions

856 kJ

energy kj

5 g

protein

2 g

saturated fat

4 g

dietary fibre

22 g

carbohydrate

2 g

sugars

298 mg

sodium

Method

Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with papers, or oil well.
Whisk So Good milk, eggs, olive oil and tomato paste in a jug.
Combine flour, salt, corn, tomatoes and basil in a large bowl. Stir to coat veggies with the flour, then make a well in the centre.
Add wet ingredients to dry and stir until just moistened. Divide into prepared tin.
Bake 15 - 18 minutes until tops are golden and a skewer inserted into the centre of a muffin comes out clean. Cool in tin for 2 minutes, then turn out to cool completely on a rack. Store in a sealed container.

1 1/4 cups So Good Regular Soy Milk
2 large eggs
1/3 cup olive oil
1 Tbsp tomato paste
2 cups wholemeal self-raising flour
1/2 tsp salt
1 cup frozen corn, thawed and drained
1/2 cup semi-dried tomatoes, chopped
1/2 cup basil leaves, sliced