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
Ingredients
- 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)
Instructions
- Preheat the oven to 190°C and grease mini muffin pans or line with muffin liners.
- In a bowl, combine the cheese, flour, corn, and chives.
- Gradually mix in the milk to form a thick pancake-like batter.
- Spoon heaped tablespoons of the mixture into the prepared muffin pans.
- Bake for about 10-15 minutes, or until golden brown and they bounce back when gently touched in the centre.
- 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.
