Corn muffins
- Serves Makes 12 - 15
- Prep time: 10 mins | Cooking time: 14 - 16 mins
These savoury muffins are a tasty way of hiding vegetables and upping the fibre intake of your children! Delicious served with soup, tasty as a morning tea snack and perfect popped into lunchboxes.
Recipe by: New World
Ingredients
1½ cups self-raising flour
2 tablespoons grated cheese
Salt and pepper
2 eggs
½ cup milk
440g can creamed or whole kernel corn (Freshly chopped parsley and finely chopped onion can be added too).
Method
Preheat the oven to 200 degrees C.
Mix the flour, cheese, salt and pepper together in a bowl.
Beat the eggs and milk together.
Add the egg mixture and creamed corn to the dry ingredients.
Fold together, being careful not to over mix.
Line a muffin tin with paper cases and spoon in the mixture.
Bake for 14-16 minutes for medium muffins, 12-14 minutes for mini ones, or until the muffins spring back when pressed gently.