Sweetcorn & Chive Muffins 

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A tasty savoury snack you can whip up in no time! A healthy addition to school and work lunch boxes.

Suggestions:

Freeze individual muffins and defrost in the microwave.

Ingredients:

1 1/4 cup flour, self-raising

1/2 tsp cayenne pepper

1/4 cup buttermilk

1 egg white

1/4 cup skim milk

1 Tbsp sugar substitute

2 Tbsp chives, chopped

1 cup corn kernels

1/2 cup low-fat cheese, grated

Directions:

Preheat oven to 200*c.

Lightly grease a muffin pan with cooking spray.

Sift together flour and cayenne pepper into a large mixing bowl. In another mixing bowl combine the buttermilk, sugar, egg white, milk, chives, corn and cheese.

Add the dry ingredients and stir until mixed.

Spoon into the muffin pan and bake for 15 - 20 minutes or until the muffins spring back when lightly pressed.

Cool on a wire rack.

Variations:

Try using other vegetables instead of corn for a healthy alternative to sweet muffins.

Author:

Family Health Publications

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