Lunch

Corn and Parmesan Cheese Muffins is for Lunch.

Corn and Parmesan Cheese Muffins takes 10 minutes to prepare.

Corn and Parmesan Cheese Muffins takes 20 minutes to cook.

Corn and Parmesan Cheese Muffins makes 6 servings.

The ingredients for Corn and Parmesan Cheese Muffins are:

1.5 cups flour
1.5 tsps baking powder
ground black pepper
dash of salt
1 x 410gms can whole kernel corn
3 tbsps grated parmesan
2 medium eggs
1/2 cup milk
2 tbsps chopped chives (or spring onions)
Dash of Paprika

Here is how you make Corn and Parmesan Cheese Muffins:

1) Sift flour and baking powder together into a mixing bowl. Add in black pepper and salt.2) Add grated parmesan cheese to flour.3) Drain corn from can, keeping the corn liquid. Add corn to flour in bowl. Mixx corn liquid with milk, beat the eggs together. Add all in with the flour and cheese.4) Mix and fold all ingredients together. Don't over-mix!5) Sprinkle paprika over top of each muffin.6) Cook in muffin pan, in hot oven of around 200C, for around 16-20 minutes.7) When golden brown and muffin springs back on touch, take out, leave for a few minutes to rest.Enjoy!Serving Size: Makes 12 muffins, serving of 2 per personNumber of Servings: 6Recipe submitted by SparkPeople user KELLY_NZ.

The nutritional information for Corn and Parmesan Cheese Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 212.8

• Total Fat: 3.5 g
• Cholesterol: 57.3 mg
• Sodium: 330.3 mg
• Total Carbs: 38.3 g
• Dietary Fiber: 2.5 g
• Protein: 8.7 g

The dietary needs meet for Corn and Parmesan Cheese Muffins is Sugar Free