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 37.
PUFFIN MUFFINS
Savoury muffins also go wonderfully with soup for a quick
meal.
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 12
Here’s what you need:
• 2 cups wholemeal self raising flour
• 125g can Edgell Corn Kernels,
drained
• 125g can Edgell Diced Capsicum,
drained
• 2 spring onions, chopped
• 1 cup low fat buttermilk
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1 tablespoon seeded mustard (optional)
• 1/2 cup grated low fat cheese
Here’s how to
do it:
| 1. |
In
a large mixing bowl combine wholemeal flour, Edgell
Corn Kernels, Edgell
Diced Capsicum and spring onions. |
| 2. |
In
a small bowl, mix together buttermilk, oil, eggs and
seeded mustard. |
| 3. |
Make
a well in the centre of the dry ingredients, add buttermilk
mixture and stir to combine. Spoon mixture into 12
x 1/2 cup non stick medium muffin pan and sprinkle
with low fat cheese. |
| 4. |
Bake
in a preheated oven at 200°C for 15–18 minutes. |
Setting Up Time:
10 minutes
Cooking Time: 15 minutes
HOT TIP: Muffins can be
frozen and reheated in a microwave oven.
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