Corn & Capsicum Muffins

These savoury muffins are perfect for lunchboxes or add a salad and have them for an evening meal. They are a great recipe for kids to make. Swap up the ingredients to add favourite flavours.


Cooking oil spray
Corn kernels from 2 cobs or 200 gr canned or frozen
170 gr self raising flour
150 gr polenta
1 ½ tsp baking powder
1 tsp salt
1 ½ tsp cumin powder
3 large eggs
150 gr reduced fat plain yoghurt
120 mls reduced fat milk
50 gr melted margarine
80 gr reduced fat grated cheese
½ large red capsicum thinly sliced and diced


Preheat oven to 210°C (190°C fan-forced). Spray a 12 hole x 1/3-cup capacity with oil to grease.
Dry fry corn kernels in hot pan until lightly charred, set aside to cool.
Combine flour, polenta, baking powder, salt, cumin and pepper in a medium bowl.
Whisk eggs in another bowl, then add yoghurt, milk and melted margarine. Mix in corn and capsicum (keep a little aside to decorate if desired). Then fold into dry ingredients until just combined.
Divide the mixture between the twelve muffin pan holes, top each with grated cheese and capsicum/corn mix (optional), and put onto middle oven rack
Bake 20 minutes until golden brown, or skewer comes out clean.
Allow to cool in tin 5 minutes before turning out.

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