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Courgette cornbread muffins with salsa

Special Diets

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The whole family will enjoy these mini corn muffins packed with courgette and onion and topped with a spicy minted tomato salsa.
Serves
30
Prep
20 minutes
Cook
25 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
55
Carbs
8.1g
Fibre
1.0g
Protein
2.4g
Fat
1.2g
Saturates
0.4g
Sugars
1.2g
Salt
0.1g
Ingredients

Ingredients

2 tsp rapeseed oil
1 red onion, finely chopped
1 red pepper, finely chopped
1 courgette, grated
1 tsp oregano
2 eggs, beaten
200ml skimmed milk
2 tbsp 0% fat Greek yogurt
150g polenta
150g wholemeal flour
1 tsp baking powder
30g mature cheddar, grated
For the salsa:
4 tomatoes (200g), finely chopped
1 green chilli, finely chopped
3 sprigs mint, chopped
1 tsp vinegar
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Method

Recipe tips
  • You could use different vegetables, try with cooked corn or peas or replace the courgette with cooked spinach.
  • If you don’t have mini muffin tins, you could use mini paper cases.
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