Herbed Corn Muffins Recipe

Ingredients :

1 1/4 cups white self-raising flour

1 cup wholemeal self-raising flour

200g frozen corn kernels, defrosted

1 tsp dried dill

1 tsp dried chives

1 tsp dried parsley

1 tsp dried oregano leaves

1 tsp dried basil

1 tsp lemon and pepper spice

1 1/4 cups skim milk

1/4 cup low fat cottage cheese

1/4 cup plain low fat yoghurt

100g cheese, grated

1 tbsp grated parmesan cheese

Method :

Preheat oven to 180C. Spray a muffin tray with vegetable oil spray.

Sift flours together into a large bowl. Add corn kernels and all herbs and spices.

Place all other ingredients into a blender and mix well.

Fold the liquid mixture into the flour mixture and stir well to combine.

Pour into muffin tray and bake for 25-30 minutes.

Makes 12 large muffins

Serve these muffins hot, instead of bread rolls, with an entree.

Fat per serve - 1.4g

Kilojoules - 535

Calories - 128

Carbohydrates - 28.1g

Protein - 8.2g

Fiber - 2.2g

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