Sweet corn & tomato muffins

Current rating: 3 (2 ratings)
Serves 12
Prep 10
Cook 15
These savoury muffins make a great breakfast, lunch or snack for both adults and kids.
  • 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

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  1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with papers, or oil well.
  2. Whisk So Good milk, eggs, olive oil and tomato paste in a jug.
  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. Add wet ingredients to dry and stir until just moistened. Divide into prepared tin.
  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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