Tex Mex Muffins


These are great for breakfast on the go! I think the next time I make them I’ll make a few changes – more salsa, and more cheese. And maybe some taco mince. They weren’t as salsa-ish as I’d hoped, but they still taste great, particularly heated with some butter.

Makes 12


  • 2 cups self-raising flour
  • 1 tsp baking powder
  • 60g butter, melted and cooled
  • 3/4 cup milk
  • 2 eggs, lightly beaten
  • 1 cup creamed corn (this was approx 2/3 of a 400g-ish tin. I will get the smaller tin next time and just use the whole thing)
  • 1/2 cup tasty cheese
  • 1/2 cup chunky salsa


  1. Preheat oven to 190°C. Line a 12-hole muffin pan with paper cases.
  2. Sift flour and baking powder into a large bowl (I didn’t bother sifting, I was lazy). Make a well in the centre and add butter, milk, eggs and creamed corn. Mix until just combined. Fold in cheese and salsa.
  3. Spoon mixture into muffin cases. Bake for 20-22 mins or until golden and firm to touch (this took 25mins in my oven). Stand for 5mins before turning out onto a rack to cool.

Recipe from Super Food Ideas magazine, February 2013.



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