Ingredients:
- 100g melted butter/spread
- 1 teaspoon oil
- 75g sweetcorn (0g)
- 1 small onion , finely chopped (0g)
- ½ red chilli , deseeded, finely chopped (0g) optional
- 200g self raising flour (160g)
- 1 teaspoon baking powder (0g)
- 50g strong cheddar , grated (0g)
- 2 eggs (0g)
- 100ml milk (5g)
Method:
- Heat oven to 200°C/180°C fan/gas 6 and add muffins cases
- Put the corn kernels in a pan with the onion, chilli. Gently fry for 5-10 mins until golden and soft.
- Mix together the flour, baking powder and cheddar with ¼ teaspoon salt in a large mixing bowl. Whisk together the eggs and milk.
- Mix the dry ingredients with the wet ingredients and the corn and onion. If the mixture is too thick, add more milk
- Fill the muffin holes evenly and bake for 25-30 mins or until golden brown and cooked through – poke in a skewer to check.
- Can add other fillings, eg diced pepper, grated courgette, bacon bits
- Freeze until required and defrost fully
- Total Carbs = 160 + 5 =165g. Per muffin 165÷10 = 16g per muffin