Sweet corn & tomato muffins

Serves: 12
Prep: 10
Cook: 15

These savoury muffins make a great breakfast, lunch or snack for both adults and kids.

Ingredients

  • 1 1/4 cups So Good Regular Soy Milk
  • 2 large eggs
  • 1/3 cup olive oil
  • 1 Tbsp tomato paste
  • 2 cups wholemeal self-raising flour
  • 1/2 tsp salt
  • 1 cup frozen corn, thawed and drained
  • 1/2 cup semi-dried tomatoes, chopped
  • 1/2 cup basil leaves, sliced

Method

  1. Step 1

    Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with papers, or oil well.

  2. Step 2

    Whisk So Good milk, eggs, olive oil and tomato paste in a jug.

  3. Step 3

    Combine flour, salt, corn, tomatoes and basil in a large bowl. Stir to coat veggies with the flour, then make a well in the centre.

  4. Step 4

    Add wet ingredients to dry and stir until just moistened. Divide into prepared tin.

  5. Step 5

    Bake 15 - 18 minutes until tops are golden and a skewer inserted into the centre of a muffin comes out clean. Cool in tin for 2 minutes, then turn out to cool completely on a rack. Store in a sealed container.

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