07 March 2010
Corn & Dill Muffins
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!