Directions:
- Combine corn kernels, coriander, parsley and cheese in a medium bowl.
- Season with salt and pepper and stir well.
- Spoon mixture into greased muffin pans (one third cup/80ml capacity).
- Combine eggs and buttermilk in a large bowl and mix until frothy.
- Pour egg mixture evenly over the corn mixture in the muffin pans and sprinkle the tops with the parmesan.
- Bake at 200C for 15 minutes until puffed and golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.98 Kcal (272 kJ) | ||
| Calories from fat | 31.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Cholesterol | 13.22mg | 4% | |
| Sodium | 82.04mg | 3% | |
| Potassium | 103.47mg | 2% | |
| Total Carbs | 5.3g | 2% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 136.23 Kcal (570 kJ) | ||
| Calories from fat | 66.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 5% | |
|---|---|---|---|
| Cholesterol | 27.72mg | 4% | |
| Sodium | 171.99mg | 3% | |
| Potassium | 216.91mg | 2% | |
| Total Carbs | 11.11g | 2% | |
| Sugars | 3.24g | 6% | |
| Dietary Fiber | 1.49g | 3% | |
| Protein | 7.39g | 7% | |
| Vitamin C | 7.3mg | 6% | |
| Iron | 0.9mg | 2% | |
| Calcium | 181mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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