Mini Corn and Cheese Muffins
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
VegetarianBakeFreezer friendlyBudget
Plan it this weekIngredients
- 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.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Dairy-free
Mini Corn and Dairy-Free Cheese Muffins
- 100 g Dairy-free cheese instead of Grated cheese
- 250 ml Soy milk instead of Milk
- 40 ml Vegetable oil instead of Butter
Mix and bake as written for 12 to 15 minutes; dairy-free cheese browns a little less, so judge doneness by springiness.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- Self-raising flour · 225 g
- Grated cheese · 100 g
- Tinned sweetcorn · 165 g
- Free range eggs · 1 item
- Milk · 250 ml
- Butter · 40 g