Mexican impossible muffins
ingelamlandberg
ingelamlandberg

Mexican impossible muffins

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Ingredienser

  • 300 g (2 cups) self-raising flour
  • 2 tsp taco seasoning
  • 2 eggs
  • 185 ml (3/4 cup) milk
  • 125 ml (1/2 cup) extra virgin olive oil
  • 420 g can Heinz Chilli Beanz Medium
  • 120 g (1/2 cups) coarsely grated cheddar
  • 125 g can corn kernels, drained
  • 2 green shallots, thinly sliced, plus extra, to serve

Beskrivning

    Step 1
    Preheat oven to 200C/180C fan forced.
    Line twelve 80ml (1/3 cup) muffin pan holes with muffin wraps (see note).
    Step 2
    Place flour and taco seasoning in a large bowl.
    Season.
    Whisk to combine.
    Whisk egg , milk and oil in a jug until well combined.
    Reserve 60ml (1/4 cup) Heinz Chilli Beanz and 2 tbsp cheese.
    Add remaining beans, cheese, corn , shallot and milk mixture to flour mixture. Stir until just combined.
    Spoon into muffin holes.
    Sprinkle with reserved beans and cheese.
    Step 3
    Bake the muffins for 25 minutes or until a skewer inserted into the centre comes out clean.
    Set aside, in pan, for 5 minutes to cool slightly before transferring to a wire rack.

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