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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Great to make for those busy mornings; a great quick and healthy breakfast. They are also a great accompaniment to a bowl of soup. Makes 12 muffins. Ingredients:
1 1/2 cups (6 oz) self-raising flour |
1 1/2 tsp baking powder |
1/2 cup (1 1/2 oz) wheatgerm |
2 tbsp finely sliced fresh chives |
2 eggs |
150ml (5 fl oz) low-fat milk |
1/4 cup (2 fl oz) olive oil |
200g (6 1/2 oz) drained canned corn kernels |
Directions:
1. Preheat oven to hot 220 d C (425 d F) and oil a 12 hole, 1/2 cup capacity muffin tray. Sift the flour and baking powder into a large bowl. Add the wheatgerm and chives and stir well. Make a well in the centre.
2. Beat the eggs and milk lightly and add to the well in the flour with the oil and corn. Stir quickly until just combined. The batter may look lumpy.
3. Spoon into the tray and bake for 20 minutes, or until golden. Cool in tray for 2 minutes, then turn out and serve warm.
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