Ingredients
The following ingredients have 18 Servings
- 2 cups of self raising flour - sifted
- 1 cup of corn kernels (I used frozen)
- 1 cup baby spinach leaves - roughly chopped
- 3/4 cup of grated tasty cheese
- 1/4 cup of finely grated parmesan cheese
- 2 medium tomatoes - diced
- 2 eggs
- 1/2 cup olive oil
- 1 cup of sour cream
- pinch of salt and pepper to taste
- Extra grated tasty cheese for the top (approx 1/4 of a cup)
- ** If you don't want to use parmesan cheese (you can just use 1 cup of grated tasty cheese.)
Instruction
- Preheat oven to 190 degrees.
- Line 2 x 12 muffin trays with paper cases and lightly spray with cooking oil (this makes it easier to remove the muffins from their cases).
- In a large bowl, combine the flour, corn, spinach, cheese and tomatoes. Add the salt and season with pepper to taste.
- In a separate bowl, combine the eggs, sour cream and oil. Pour over dry ingredients and mix until just combined.
- Spoon mixture into the muffin cases and sprinkle over the extra cheese.
- Bake for 18 - 20 minutes or until golden and cooked through.
