Mixed vegetable buttermilk muffins - NAFDA Foodservice
Savory muffins with corn, bell pepper, and cheese—perfect with soup; bake for 15-18 minutes. Easy, quick, and freezer-friendly.
Ingredients
- 2 cups wholemeal self-raising flour
- 300gm can Edgell Corn Kernels , drained
- 125gm can Edgell Diced Capsicum , drained
- 2 spring onions, chopped
- 1 cup buttermilk
- 2 Tbsp vegetable oil
- 2 eggs, lightly beaten
- 1 Tbsp seeded mustard (optional)
- ½ cup grated low fat cheese
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