Marvellous Mexican Muffins

12
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (126.7 g)
  • Calories 334.8
  • Total Fat - 13 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 84.9 mg
  • Sodium - 153.8 mg
  • Total Carbohydrate - 42.7 g
  • Dietary Fiber - 6.8 g
  • Sugars - 1.8 g
  • Protein - 13.4 g
  • Calcium - 108.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C/180C fan-forced.

Step 2

Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases or 2 x 6 pans.

Step 3

Combine flour, oregano, spices, cheese, coriander, 3/4 of capsicum, and 2/3 of corn and onion in a bowl.

Step 4

Make a well and whisk oil, milk, sour cream and egg in a jug and add to well and stir until just combined (some lumps are okay).

Step 5

Divide mixture among prepared holes and top with remaining vegetables and bake for 15 to 20 minutes or until firm to the touch and then stand for 5 minutes, before cooling on a wire rack and then serve.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Made this cornbread today to go with our lunch. I made several minor changes - I used much less of the cumin, oregano, & paprika. I also substituted pimento for the red bell pepper as I didn't have fresh. The cornbread was quite flavorful and the oregano was very pronounced which I liked (hubby not so much). I used a combination colby/monterey jack cheese and instead of muffins, I baked the cornbread in my cast iron skillet.

(14 Mar 2021)