These are an awesome addition to anyone’s lunchbox – child or adult! Also great served straight out of the oven with a side salad. They are very tasty, super filling and much more nutritious than other savoury muffins.
Makes 14 muffins
100g tasty cheese
400g can red kidney beans, drained, rinsed
100g sour cream
70g red capsicum, cut into 2-3cm squares
120g unbleached white spelt flour
120g corn kernels
60g tomato paste
2 tsp baking powder
2 tsp dried onion flakes
1 tsp ground cumin
1/2 tsp dried garlic granules
pinch of salt
1. Preheat oven to 180°C. Grease muffin tins and set aside – I use 2 x 7 hole Tupperware silicon muffin forms, these don’t need any greasing or preparation.
2. Place cheese in mixer bowl. Grate for 6 seconds/speed 8/MC on. Remove from bowl, set aside.
3. Into the bowl, place kidney beans, sour cream, butter and eggs. Blitz for 6 seconds/speed 5/MC on. Scrape down sides of bowl.
4. Add capsicum. Chop for 3 seconds/speed 5/MC on. Scrape down sides of bowl.
5. Add flour, corn kernels, tomato paste, baking powder, onion flakes, cumin, garlic granules, salt and 80g of the cheese. Process for 12 seconds/speed 3/MC on.
6. Spoon mixture into the holes in the muffin tray, dividing evenly between 14 holes. Sprinkle muffins with remaining 20g of grated cheese.
7. Cook muffins for 15 minutes, or until they feel firm when you tap the top. Transfer cooked muffins to a cooling rack.
Delicious warm or cold!