Gluten Free Savoury Corn Muffins

    Gluten and dairy free savoury muffins that are filled with tinned corn make a great breakfast or lunch. You can add chives too for extra flavour.

    8 people made this

    Serves: 10 

    • 300g gluten free self raising flour
    • 2 teaspoons gluten free baking powder
    • 2 tablespoons soft brown sugar
    • 110g tinned corn kernels, drained
    • 250ml soy milk
    • 4 tablespoons olive oil
    • 2 eggs lightly beaten

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Grease 10 holes of a 12 hole muffin tin.
    2. Sift flour and baking powder into large bowl. Stir in sugar and corn. Make a well in the centre.
    3. In another bowl, combine the soy milk, oil and eggs. Pour into the well in the dry ingredients. Use a metal spoon to mix until just combined (a fork would be better). Divide evenly among the muffin holes.

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