Cheesy Red Capsicum & Basil Muffins

[love4sensi]

Makes 12

 

310g can creamed corn (keep can for measuring)

1/2 cup reduced-fat milk (1/2 'can')

2 eggs

2 cups self-raising flour (2 'cans')

2 cups reduced-fat grated cheese (2 'cans)

1 small red capsicum, diced

2 tbs chopped basil

2 tbs English musted

 

Method

 

1. Whisk togother corn, milk and eggs in a large bowl until combined. Add remaining ingredients and stir until just combined.

 

2. Spoon into 12 non-stick 1/2-cup muffin pans.

 

3. Bake at 200C for 15-20 minutes or untill golden brown and cooked through.