Corn and parmesan mini muffins
prep: 20 minutes
cook: 15–20 minutes
serving: 48
Nutrition Facts
each serving
KCal
61
Carbs
7.6g
fiber
0.8g
Protein
2.5g
Fat
2.1g
Saturates
0.6g
Sugars
0.4g
Salt
0.1g
Fruit/Veg Portion
-
Ingredients
all 9 types- 250g wholemeal flour
- 250g fine polenta
- 1 tbsp baking powder
- 1 tsp paprika
- 350ml semi-skimmed milk
- 75g vegetable oil based spread, melted
- 2 eggs, beaten
- 2 tsp fresh rosemary, chopped
- 2 tbsp fresh Parmesan cheese, grated
Directions
5 steps in totalStep 1
Preheat the oven to 200ºC/gas 6. Lightly grease some mini muffin tins. The mixture will make 48 mini muffins so you may need to re-use the tins (or you can make about 18 large muffins, if you prefer).
Step 2
In a bowl, sieve together the flour, polenta, baking powder and paprika.
Step 3
Mix together the milk, spread and eggs in another bowl before folding into the flour mixture. Add therosemary and mix together.
Step 4
Spoon into the muffin tins and sprinkle with a little Parmesan cheese.
Step 5
Bake for 8–10 minutes until golden. Cool and serve.
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