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Cheesy Red Capsicum & Herb Muffins

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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

3 tbs of your favourite chopped herb

2 tbs English musted




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. :)

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