https://www.philly.com.au/recipe/capsicum-and-corn-muffins/

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Capsicum and Corn Muffins

Capsicum and Corn Muffins
15 Mins
Prep time
35 Mins
Cooking time
Serves 8

What you need

  • 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

How to make it

  1. SIFT the flour, baking powder and spices into a large bowl. Combine the milk, oil and eggs. Add to the flour mix with the corn, capsicum and chives. Mix until smooth.
  2. SPOON into 8 lightly oiled 1/2 cup capacity muffin pans.
  3. BAKE at 190ºC for 20 minutes. Allow to cool slightly, break open and spread with PHILLY and drizzle with sweet chilli sauce.
  4. SERVE warm or cold.
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