Wholemeal Cheese and Corn Mini Muffins

Wholemeal Cheese and Corn Mini Muffins

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Wholemeal Cheese and Corn Mini Muffins

Introducing these delightful Wholemeal Cheese and Corn Mini Muffins! Packed with nutritious ingredients and baked to golden perfection, these mini muffins are a perfect snack, offering a tasty and wholesome treat that children will love.

This recipe was provided by our wonderful Chef Kate at Guardian Kellyville.

Serves 6-8


  • 1 cup grated cheese
  • 1 cup wholemeal self-raising flour
  • 1/4 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon fresh or dried chives
  • Approx 1/2 cup milk (any type)


  1. Preheat the oven to 190°C and grease mini muffin pans or line with muffin liners.
  2. In a bowl, combine the cheese, flour, corn, and chives.
  3. Gradually mix in the milk to form a thick pancake-like batter.
  4. Spoon heaped tablespoons of the mixture into the prepared muffin pans.
  5. Bake for about 10-15 minutes, or until golden brown and they bounce back when gently touched in the centre.
  6. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Optional add-ins: Feel free to swap out the corn for grated apple, carrot, zucchini, seeds, or herbs for different flavour variations.

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