IN THE POT | MEXICAN NACHO MUFFINS
Despite having a brand spanking new oven in our kitchen it’s been ages since I actually made something new. Life has just been too hectic.
But yesterday I decided to take some time and make something new and something that we could use for lunches.
I’d seen this recipe in the Donna Hay Kid’s magazine and I liked the idea of making a savory muffin that could be used as a simple and light lunch for all of us. I also liked the idea of having a batch of something that could be frozen and eaten at a later date.
These were really quick and easy to make. The house smelt wonderful while they were baking. I’m yet to have one, but my taste tester (HUBBY) assures me that they taste wonderful.
Mexican Nacho Muffins
2½ cups (375g) self-raising (self-rising) flour
1 teaspoon baking powder
1½ cups (180g) grated mozzarella
½ cup (80g) sweet corn kernels
½ cup (125ml) store-bought tomato salsa, plus extra, to serve
150g kidney beans, rinsed and drained
1 medium carrot, peeled and grated
½ cup (125ml) vegetable oil
2 eggs
½ cup (125ml) milk
guacamole (optional), to serve
1. Preheat oven to 180°C (350ºF).
2. Place flour, baking powder, 1 cup (120g) cheese, corn, salsa, beans and carrot in a bowl.
3. Place the oil, egg and milk in a separate bowl and whisk to combine.
4. Add the egg mixture to the flour mixture and mix until just combined.
5. Spoon into 12 x ½ cup-capacity (125ml) muffin tins lined with paper cases and sprinkle with the remaining cheese.
6. Bake for 25-30 minutes or until cooked when tested with a skewer. Serve with extra salsa and guacamole. Makes 12.
