Name: Baked Corn and Tomato Bread Cups. recipe by Manisha Shukla at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: Bread slices 9 no. White / Brown.; Boiled corn 2 cups.; Spinach blanched and chopped fine.; Tomatoes chopped 1 cup.; Onions Chopped 2 cups.; Cheese grated 1 cup; Green chilli finely chopped ( according to taste ); Salt and pepper to taste; Garlic crushed 4 to 5 no.; Coriander leaves finely chopped 3tbsp; Seasonings of your choice.; Salt , pepper,; Butter to grease muffin cups.; Olive oil 1 tsp

ABOUT Baked Corn and Tomato Bread Cups. RECIPE

Taken from Tarala Dalaal recepies. Bread cups baked and stuffed with corn and tomato mixture with added Cheese. I have added Spinach too to enhence the nutritive value.

Ingredients Serving: 3

Bread slices 9 no. White / Brown.
Boiled corn 2 cups.
Spinach blanched and chopped fine.
Tomatoes chopped 1 cup.
Onions Chopped 2 cups.
Cheese grated 1 cup
Green chilli finely chopped ( according to taste )
Salt and pepper to taste
Garlic crushed 4 to 5 no.
Coriander leaves finely chopped 3tbsp
Seasonings of your choice.
Salt , pepper,
Butter to grease muffin cups.
Olive oil 1 tsp

Instructions

Trim bread slices from edges.
Roll them one by one with a rolling pin. Grease muffin cups with very little butter.
Press them in muffin cups cavities
Bake them for 15 to 20 minutes . Keep aside for cooling.
Heat Olive oil in a pan and saute Onions . After it gets brown add chopped tomatoes.
Add blanched spinach and boiled corn.
Season it. Saute for 5 minutes.
Add grated cheese and mix well.
Put a spoonful of the mixture in each muffin and serve with tea / Coffee or a glass of fresh juice.

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