1. Reserve 25 grams cheese (1/4 cup) and 1/4 cup corn.
2. Preheat the oven to 180C/350F.
3. Place flour in a large bowl and make a well. Add all the other ingredients, except reserved corn and cheese and season.
4. Using a large metal spoon, fold until just combined (don't over mix or the muffins will be tough).
5. Spoon the mixture into the cups of a greased muffin tray.
6. Evenly dollop and sprinkle with remaining creamed corn and cheese.
7. Bake for 20 mins or until the tops are golden and spring back lightly when touched.
* You can use normal milk, almond milk, rice milk, soy, it's up to you.
* If you want to grate extra veggies into the mix, GO FOR IT!
* If you can't help yourself and you want to add meat, then try either shredded cooked chicken or dice some ham. Bacon works well too!
Of course you can use Gluten Free SR Flour if you need to. Just remember that Gluten Free flour does weigh differently to normal SR Flour so mage sure you "Weigh" the flour to 350g as one cup of SR Flour does weigh a little more than one cup of GF SR Flour and it also depends on the brand. Anyone that bakes gluten free on a regular basis will already know this but sometimes we have to point it out.
What if you don't have buttermilk?
Well, besides heading off to the shops, you can make your own at home. Here's a simple recipe to make your own using standard ingredients found in most homes.
* 1 cup milk
* 1 tablespoon white vinegar OR lemon juice
Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
Add enough milk to bring the liquid up to the one-cup line.
Let stand for five minute. Then, use as much as per the recipe above.
Veggie smuggling tip:
Grate any veggies into the mix to increase your vegetable intake. Yesterday I grated beetroot, carrot & zucchini into the the mix and topped with a lactose free pecorino to the applause of my kids. But these are just options which we like to share to prick your curiosity. The kids won't even notice all the veggies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (126g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 160 (51%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 30.2mg||9 %|
|Sodium 777.2mg||27 %|
|Potassium 207mg||5 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 28.4g|
|Protein 9.6g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 316
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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