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Sweet corn & tomato muffins

Serves: 12
Prep: 10
Cook: 15

    These savoury muffins make a great breakfast, lunch or snack for both adults and kids.

    Ingredients

    • 1 1/4 cups So Good Regular Soy Milk
    • 2 large eggs
    • 1/3 cup olive oil
    • 1 Tbsp tomato paste
    • 2 cups wholemeal self-raising flour
    • 1/2 tsp salt
    • 1 cup frozen corn, thawed and drained
    • 1/2 cup semi-dried tomatoes, chopped
    • 1/2 cup basil leaves, sliced

    Method

    1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with papers, or oil well.
    2. Whisk So Good milk, eggs, olive oil and tomato paste in a jug.
    3. Combine flour, salt, corn, tomatoes and basil in a large bowl. Stir to coat veggies with the flour, then make a well in the centre.
    4. Add wet ingredients to dry and stir until just moistened. Divide into prepared tin.
    5. Bake 15 - 18 minutes until tops are golden and a skewer inserted into the centre of a muffin comes out clean. Cool in tin for 2 minutes, then turn out to cool completely on a rack. Store in a sealed container.

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