Lowfat Herbed Corn Muffins
Serve these muffins hot, instead of bread rolls, with an entree.
Makes 12 large muffins.
1 1/4 CUPS white S.R. flour
l cup wholemeal S.R. flour
200 g froren corn kernels, defrosted
l tsp drieddill
l tsp driedchives
l tsp dried parsley
l tsp dried oregano lea ves
l tsp driedbasil
l tsp lemon and pepper spice
1 1/4 cups skim milk
1/4 cup low fat cottage cheese
1/4 cup Gippsland low fat sour cream
lOOg Devondale 7 cheese, grated
l tbsp grated parmesan cheese
Preheat oven to 180"C. Spray a muffin tray with vegetable oil spray.
Sift flours together into a large bowl. Add corn D kernels and all herbs and spices.
Place all other ingredients into a blender and mix well.
Fold the liquid mixture into the flour mixture and stir well to combine.
Pour into muffin tray and bake for 25 - 30 mins.