Angies, corn, and salsa muffins

Name: Angies, corn, and salsa muffins
Cuisine: American
Ingredients: 2 cups of self raising flour; 1 teaspoon of baking powder; 2 tablespoons of caster sugar; One cup of frozen corn kernels; Third of a cup of coarsely, grated cheddar, or mozzarella cheese; Half a cup of purchase, tomato, salsa, or; Quarter cup of milk; Half a cup of extra light olive oil; Two eggs

1 step

Updated at: Fri, 10 Nov 2023 07:09:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2323.6 kcal (116%)

Total Fat130.6 g (187%)

Carbs247.9 g (95%)

Sugars34.7 g (39%)

Protein51.2 g (102%)

Sodium3865.9 mg (193%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsself raising flour

1 teaspoonbaking powder

2 tablespoonscaster sugar

1 cupfrozen corn kernels

⅓ cupcheddar

coarsely, grated, or mozzarella cheese

½ cuptomato

salsa, or

¼ cupmilk

½ cupextra light olive oil

2eggs

Instructions

Step 1

Method Preheat oven to 200°C. Lightly grease a 12 × 1/3-cup capacity muffin pan. Sift flour and baking powder into a large bowl. Stir in sugar, corn kernels and cheese. Whisk tomato salsa, milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined. Divide mixture evenly between muffin holes. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.