Capsicum, Corn & Cheese Muffins

Recipe contribution from @whatspruecooking

Tired of the same old sandwiches? These Capsicum, Corn & Cheese Muffins from @whatspruecooking are a colourful, tasty, and nutritious twist for lunchboxes, snacks, or a quick breakfast. Packed with veggies, protein, and cheese, they’re kid-friendly, easy to make, and freezer-friendly—so you can prep ahead and enjoy hassle-free lunches all week!

Makes 10 muffins

Ingredients:

• ½ cup wholemeal plain flour

• ½ cup self-raising flour

• 1 tsp baking powder

• Pinch of salt

• ½ tsp cracked black pepper

• 2 eggs

• ¼ cup light olive oil

• ½ cup milk

• Kernels of 1 cob of corn

• ½ red capsicum, diced

• ½ red onion, diced

• ½ cup finely chopped rocket or spinach

• 65g grated tasty cheese

Method:

1. Preheat the oven to 180ºC and prepare a muffin tray.

2. In a large bowl, combine the flours, baking powder, salt, and pepper.

3. Add the eggs, oil, and milk, mixing until smooth.

4. Fold in the corn, capsicum, onion, rocket, and cheese until evenly distributed.

5. Using an ice cream scoop, fill each muffin hole with ~1/3–1/2 cup of mixture. Bake for 15–18 minutes, or until golden brown.

6. Store in an airtight container at room temperature for 2–3 days, in the fridge for up to 5 days, or freeze for up to 3 months.