Capsicum and Corn Muffins Recipe

Name: Capsicum and Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups self-raising flour; 1 teaspoon baking powder; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1 1/4 cups reduced fat milk; 1/3 cup canola oil; 2 eggs; 270g can sweet corn kernels, drained; 1 red capsicum, diced; 1 tablespoon chopped chives; 125g PHILADELPHIA Light Spreadable Cream Cheese; sweet chilli sauce, optional

Servings: persons

2 1/2 cups self-raising flour
1 teaspoon baking powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 1/4 cups reduced fat milk
1/3 cup canola oil
2 eggs
270g can sweet corn kernels, drained
1 red capsicum, diced
1 tablespoon chopped chives
125g PHILADELPHIA Light Spreadable Cream Cheese
sweet chilli sauce, optional

1
Sift the flour, baking powder and spices into a large bowl.
2
Combine the milk, oil and eggs.
3
Add to the flour mix with the corn, capsicum and chives.
4
Mix until smooth.
5
Spoon into 8 lightly oiled 1/2 cup capacity muffin pans.
6
Bake at 190 degrees C for 20 minutes.
7
Allow to cool slightly, break open and spread with Philly* and drizzle with sweet chilli sauce.
8
Serve warm or cold.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups self-raising flour, 1 teaspoon baking powder, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, and more.

Yes, Capsicum and Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Capsicum and Corn Muffins

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