Pea and corn muffins

Stephania Mitsides

Blogger

Preparation Time:

15 min

Cooking Time:

20 min
Category:For Kids | Oven Dishes | Vegetarian

Made with

bouillons-pasta
Vegetable Bouillon Powder
Farina00
Plain Flour 1Kg
Whole-Meal-Flour
Wholemeal Flour 1kg

Ingredients

  • 1 cup Mitsides Plain Flour
  • 1 cup Mitsides Wholemeal flour
  • 1 cup green peas (defrosted)
  • 1 cup sweetcorn (defrosted)
  • 1 cup yogurt
  • ¼ cup olive oil
  • ¼ cup milk
  • 2 eggs, beaten
  • 1 cup cheddar cheese, grated
  • 1 tsp Mitsides Vegetable Powder
  • 1 ½ tsp baking powder
  • a pinch of salt and pepper

Method

Preheat the oven to 180°C.

In a bowl, mix the eggs with the olive oil, yogurt and milk. In another large bowl, mix the flour with the peas, corn, cheese, vegetable powder, baking powder, salt and pepper. Pour the wet ingredients into the dry ingredients and mix well until combined.
Divide the mixture in a greased muffin tray and bake in the oven for about 20 minutes or until a skewer inserted in the middle of a muffin comes out clean.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email