Cheesy Corn and Carrot Muffins

2012-02-21
  • 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.

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Ingredients

  • 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

Method

Step 1

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 -

Step 2

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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Recipe Comments

  1. posted by Stephanie on December 11, 2012

    oh these look yummo and so easy! was just thinking it would be fun to make some muffins for my little one the other day!!

      Reply
  2. posted by Hayni on November 21, 2013

    One of the mums at the mothers group made these muffins today and my little fussy eater had two of them! What a great and easy lunch idea! I’ll be making a batch today :-)

      Reply
    • posted by Allie on November 21, 2013

      That’s wonderful Hayni. We have lots of muffin recipes on the blog for you to try. Pick ‘n’ mix fritters are often popular too :) Ax

        Reply
  3. posted by Deb on January 29, 2014

    I have just made these from the recipe in your e-book Baby Foodie. Unfortunately they are very salty. I noticed here you say 2 teaspoons of baking powder, but your other recipe says 3. I think this is where I have gone wrong!

      Reply
  4. posted by Wendy on February 11, 2014

    If I don’t have plain flour can I just omit the baking powder and use self raising flower?

      Reply
    • posted by Allie on February 12, 2014

      Hi Wendy, that should be fine :) Ax

        Reply
  5. posted by Julia Mallott on March 18, 2014

    I just made a batch of these for lunch. They are simple to prepare, quick to bake and delicious to eat! Thanks for a great recipe. FYI I used self raising flour and they turned out perfect!

      Reply
  6. posted by Margie on May 20, 2014

    These are delicious! I don’t know if I used a super mini muffin tray though because I got 32 muffins out of this recipe! :-p

      Reply
    • posted by Jess on May 22, 2014

      Well, at least you have plenty for the freezer and lunchboxes now, Enjoy :) Jx

        Reply
  7. posted by Sarah on August 15, 2014

    I added some short cut bacon! Delicious! 1yo and 4yo love them!

      Reply
  8. posted by Julia on January 3, 2015

    These sound lovely, but I’m wondering if you would have a suggestion for making them egg-free? My little one is going to daycare and his room is nut and egg free.

      Reply
    • posted by Allie on January 7, 2015

      Hi Julia, what about the chia seed method?

      EGG REPLACER: Here are a few we have used;

      Bananas (1 ripe banana=1 egg)
      Apple puree (1 tbsp=1 egg)
      Egg replacer powder
      Mix 1 tablespoon ground flax seed with 3 tablespoons hot water and leave to soak for a few minutes.
      Mix 1 tablespoon chia seeds with 3 tablespoons hot water and leave to soak for a few minutes.

        Reply
  9. posted by LynseyT on February 3, 2015

    Quick question – is it ok to freeze these? Would love to try them for my 8 month old.

      Reply
    • posted by Allie on February 5, 2015

      Absolutely!

        Reply
  10. posted by morgan on August 23, 2015

    Hi. What size tin of corn?

      Reply
  11. posted by Katie Thornton on October 1, 2015

    Hi… when you sift the 2 cups of wholemeal plain flour you are left with about 1/4 cup of the grains in the sifter. I am assuming you don’t include this and therefore end up with about 1 3/4 cup of sifted flour?

      Reply
    • posted by Allie on October 2, 2015

      I sift and then I add back in the grains :) Ax

        Reply
  12. posted by Kate on November 1, 2015

    Hi, just wondering how long these last in the fridge? And how long you could keep them in the freezer?
    Ta!

      Reply
    • posted by Allie on December 21, 2015

      I would think they last 2-3 days in the fridge and 1-2 months in the freezer. Ax

        Reply

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