Mini Corn and Cheese Muffins

Name: Mini Corn and Cheese Muffins
Total time: 25 min
Yield: 24 servings
Ingredients: 225 g Self-raising flour; 100 g Grated cheese; 165 g Tinned sweetcorn; 1 ea Free range eggs; 250 ml Milk; 40 g Butter

Recipe from @its_mandagram Kid-Approved Recipes · original post

Savoury, bite-sized and gone by recess — a tray makes two dozen.

Serves 24 25 min 3g proteinKid-friendly

veggiebakefreezer-friendlybudget

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Ingredients

Self-raising flour225 g
Grated cheese100 g
Tinned sweetcorn165 g
Free range eggs1 ea
Milk250 ml
Butter40 g

Method

Heat the oven to 180C and grease a mini muffin tray.
Drain the tinned corn kernels well.
Mix the self-raising flour, grated cheese, corn, egg, milk and melted butter until just combined — do not overwork it.
Spoon the batter into the tray, filling each hole about three-quarters full.
Bake for 12-15 minutes until lightly golden and springy.
Cool in the tray for 5 minutes before turning out.