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.

Ingredients

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

Directions

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.

Similar Recipes

Reviews (0)

Write a review

Click on stars to rate

More Collections