Ingredients
225g / 8 oz self-raising flour
110g / 3¾ oz quinoa flakes
200g / 7 oz frozen corn kernels, thawed
120g / 4¼ oz drained roasted capsicum (pepper) in oil, diced
75g (2¾ oz) *feta cheese, crumbled
2 Tbsps snipped chives
250ml / 9 fl oz milk
1 egg
80ml (2½ fl oz) olive oil
Instructions
- Preheat the oven to 180C/350F. Line a 12-hole muffin pan with paper cases.
- In a large mixing bowl, add self-raising flour and quinoa flakes. Stir with a fork until well combined.
- Add corn kernels, diced roasted capsicum, crumbled feta cheese and chives to the flour mixture. Stir again with a fork until well combined.
- In a glass jug, add milk, olive oil and egg. Use the fork whisk until well mixed.
- Pour the wet mixture into the mixing bowl. Mix all the ingredients with a fork until just mixed.
- Use a soup spoon to transfer the muffin batter into the individual cases.
- Bake in the preheated oven for 20 minutes or until a cake tester comes out clean. Set aside for 5 minutes to cool and then transfer to a wire rack.
- Serve warm or at room temperature.
Source:http://www.fussfreecooking.com/recipe-categories/meatless-recipes/healthy-lunch-box-recipe-quinoa-flakes-feta-roasted-capsicum-corn-savoury-muffins/