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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.

  • Baking
  • Lunch box
  • Corn
cornmuffins

Ingredients

Method

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

  1. Preheat the oven to 200 degrees C.
  2. Mix the flour, cheese, salt and pepper together in a bowl.
  3. Beat the eggs and milk together.
  4. Add the egg mixture and creamed corn to the dry ingredients.
  5. Fold together, being careful not to over mix.
  6. Line a muffin tin with paper cases and spoon in the mixture.
  7. Bake for 14-16 minutes for medium muffins, 12-14 minutes for mini ones, or until the muffins spring back when pressed gently.