Marvellous Mexican Muffins
Recipe: #36517
February 22, 2021
Categories: Desserts, Snacks, Corn, Peppers, Game/Sports Day, Picnic, Potluck, Oven Bake, Vegetarian, Muffins, Kosher Dairy, more
"From our Sunday newspaper The Sunday Times."
Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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