spinach, corn, jalapeno and sun-dried tomatoes savoury muffin

Serves: 2

Ingredients:
4 tablespoons cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
1 tablespoon low-fat milk
2 tablespoons low-fat greek yoghurt
2 tablespoons sunflower oil
1 egg
¼ cup sun-dried tomatoes diced
30g kale sliced
1 tablespoon jalapeno diced
2 tablespoons grated parmesan
2 tablespoons cream style corn

Method:
preheat oven to 180°c and grease a muffin pan and set aside.
in a bowl sift flour, baking powder, baking soda and salt together.
in a separate bowl whisk wet ingredients. combine wet and dry ingredients and whisk.
fold in the sun-dried tomatoes, kale, jalapeno, grated parmesan and the cream styled corn. spoon into muffin pan and bake for 20-25 minutes until skewer tests clean. serve warm.