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Feta, Corn and Tomato Cheese Muffins

August 27, 2014 by Tania Leave a Comment

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Feta, Corn and Tomato Cheese Muffins

Stir these muffins together till only just combined, this is the secret to keep them from becoming tough. This recipe uses Australian cup measurements
Print Recipe
Servings 9

Ingredients
  

  • 375 gm Self Raising Flour 2 1/2 cups
  • 2 teaspoons sugar
  • 200 ml milk 3/4 cup
  • 1 Egg
  • 125 ml oil 1/2 cup
  • 400 gm can creamed corn
  • 150 gm cheddar grated (1 cup)
  • 100 gm Feta crumbled
  • 5 Cherry Tomatoes 1/2 tomato per muffin
  • 1/2 teaspoon salt fresh grated pepper
  • 2 tablespoons chopped Parsley

Instructions
 

  • You will need large Texan Muffin papers, a muffin tin, and the oven set to 350 F/180 C
  • Put the flour and sugar into a big bowl and stir.
  • Add 1/2 the crumbled feta, the grated cheddar and parsley and stir.
  • In another bowl mix the egg, oil, milk, creamed corn and seasonings.
  • Pour the wet ingredients into the flour and mix till only just mixed (there will be some unmixed bits).
  • Spoon into muffin cups and crumble over the remaining feta adding a 1/2'd tomato to the top
  • Bake for 30 minutes or until cooked through when tested with a skewer.

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Filed Under: RECIPES, Small Bites/ Party Food Tagged With: cheese and tomato muffins, chickpea nori, feta, Fort Knox Storage, moving snacks, nori rolls, picnic food, picnic food ideas, teriyaki, teriyaki chicken

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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