Corn, ham and cheese muffins (and anything else) – so good
I needed to come up with something to go with soup, we don’t buy bread any more because we are reducing our Carb intake, so when I need a bread I need to make it. This is so good and easy, and tastes a bit like a damper. So good in fact that we ate 4 each as a taste test.
CORN, HAM, CHEESE & CARROT MUFFINS
This makes about 16 medium sized muffins, next time I will double the quantities.
Ingredients
- 2 cups SR flour
- 1 cup corn kernels
- 1/2 cup chopped ham
- 1/2 cup grated cheese
- 1 small carrot, grated or finely chopped
- 4 tbs chopped parsley
- 1/2 tsp cayenne pepper
- 1/4 tsp turmeric
- 4 drops Tabasco
- 1 egg
- 1 cup kefir
- 1/4 cup tasteless oil eg rice bran oil
Method
- Heat the oven to 200?°C, put patty pan cases into the muffin pans.
- Put all the dry ingredients into a bowl and stir to mix well.
- Make a well in the centre of the mix, add the egg, tabasco, kefir and oil and stir until mixed. DO NOT OVER MIX.
- Using 2 soup spoons fill the patty pan cases. Sprinkle with sesame seeds or chopped walnuts.
- Cook for about 20 minutes.
- Allow to cool for a few minutes before serving.