07 March 2010

Corn & Dill Muffins

dairy free egg free nut free

I'm not one for savoury muffins usually, and most of the recipes are loaded with grated cheese or fetta. But these are tasty morsels using a mini muffin pan. You can use the Tofutti dairy-free sour cream or the less processed Kingland cream cheese might be good too. Substituting the dill for chives is perfectly acceptable also.

Makes approx 24 mini

2 cups self-raising flour
1/3 cup vegetable oil
1 cup Tofutti dairy-free sour cream or Kingland dairy-free cream cheese
1 cup corn kernels
1/4 cup chopped dill (or chives)
equivalent 2 eggs using Orgran egg replacer

Preheat oven to 180 C. Mix flour, oil, dairy-free cream, corn kernels until lightly combined then add egg replacer. Spoon into mini muffin holes 2/3 full. Bake for...to be honest, I cannot remember - try 8 minutes or until golden!

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