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Corn, tomato & horopito muffins

With Tamara Jane

Time: 30 mins
Serves: 12
Cost: $3.50


2 cups self-raising flour
1 tsp baking powder
2 Tbsp caster sugar
1 cup frozen corn kernels
1/3 cup coarsely grated cheddar or mozzarella cheese
1/2 cup purchased tomato salsa
1/4 cup milk
1/2 cup extra light olive oil
2 eggs
1 1/2 tsp horopito


Preheat oven to 200C. Lightly grease a 12 x 1/3-cup capacity muffin pan.

Sift flour and baking powder into a large bowl. Stir in sugar, corn kernels, horopito and cheese. Whisk tomato salsa, milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.

Divide mixture evenly between muffin holes. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.

(TX: 7 July 2011)