Solanato tomato & corn muffins



200g Sweet Solanato tomatoes, halved
2 cups self-raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
1 cup fresh or frozen corn kernels
1 cup grated mozzarella cheese
3/4 cup milk
1/2 cup extra light olive oil
2 eggs


1 Preheat oven to 200°C fan forced. Lightly grease a twelve hole x 1/3-cup capacity muffin pan with oil spray or line with paper muffin cases. Set 12 tomato halves aside and chop the remaining.

2 Sift flour and baking powder into a large bowl. Stir in sugar, corn, cheese and chopped Solanato tomatoes. Whisk, milk, oil and eggs together then add to the corn mixture. Use a large metal spoon to stir until just combined.

3 Spoon the mixture evenly between muffin holes and top each with a reserved tomato, cut side up. Bake for 12-15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before removing to a wire rack. Serve warm as after school snack or cooled to room temperature & packed in the lunch box.

Tip; Muffins can be frozen for up to 3 months.


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