Mexican muffins recipe

Step 1

Preheat oven to 200C/180C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.

Step 2

Combine flour, oregano, spices, cheese, coriander, 3/4 of capsicum, and 2/3 of corn and onion in a bowl. Make a well. Whisk oil, milk, sour cream and egg in a jug. Add to well. Stir until just combined (some lumps are okay).

Step 3

Divide mixture among prepared holes. Top with remaining vegetables. Bake for 15 to 20 minutes or until rm to touch. Stand for 5 minutes. Cool on a wire rack. Serve.