Cheesy Corn and Carrot Muffins2012-02-21
- Servings : 12
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
I made a batch of muffins for Harry, thinking he might have a little play and a poke and hey even put some in his mouth. To my surprise he just ate a whole half and was nom nom nomming to his little hearts content.
A must try if you are on finger foods.
Nutrition Note: Tasty and sweet, corn is full of fibre and nutrients, including vitamin C and folate.Join us on Facebook for other foodie bits and pieces.
- ½ cup canned corn kernels, drained
- ¾ cup tasty cheese, grated
- 1 carrot, peeled, grated
- 1/3 cup extra virgin olive oil
- 2 eggs
- ¾ cup milk
- 2 cups plain wholemeal flour, sifted
- 2 teaspoons baking powder
Pre-heat oven to 180°C. In a large bowl, combine the corn, cheese, carrot, oil, milk and egg. Add the sifted plain flour and baking powder, folding in gently until just combined -
Spoon mixture in to lightly greased 12-hole mini muffin pans. Bake for 20 minutes or until golden. Serve warm or cold. -
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