Muffins are popular and easy to make with simple ingredients. They can be savory or sweet and offer a lot of creative possibilities. If you are looking for an interesting idea for a breakfast or lunch box, try today’s recipe for Healthy Rosemary and Corn Muffins and enjoy.
Healthy Rosemary and Corn Muffins
Serves: 12
Preparation: 15 minutes
Cooking: 25 minutes
Ingredients:
- 2 cups self-rising flour
- ½ cup semolina
- ½ tsp baking soda
- 300g canned sweet corn kernels, rinsed and drained
- 100 g butter, room temperature
- 50 ml extra virgin olive oil
- 1 cup almond milk
- 3 tbs rosemary leaves, chopped
- 150 g cheddar cheese, grated
- 1 large carrot, finely grated
- 1 tsp Himalayan salt
- ½ tsp black pepper, freshly ground
Directions:
Step 1
Preheat the oven to 200°C. Line a 12-hole muffin tray with muffin paper cups.
Step 2
Sift the flour and baking soda into a large bowl. Make a well in the centre. Add milk, semolina, butter, oil, corn, carrot, rosemary, spices, and half of the cheddar. Mix well.
Step 3
Divide the mixture evenly among the prepared paper cups. Sprinkle the tops with the remaining cheese. Bake for 20-25 minutes or until the skewer inserted into the centre of the muffin comes out clean. Transfer to a wire rack and let cool for 5 minutes.
Serving Suggestion:
- Serve with sour cream;
- Serve with Greek yogurt, traditional style
Tips:
- Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
Looking For More Recipe Ideas? Check These Out:
- Tahini and Hummus Recipe
- Healthy Chickpea and Walnut Burger
- Roasted Cabbage Slices With Tahini, Hummus and Salad
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.