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Cheesy ham and corn mini-muffins
Kids and adults will love these mini muffins. Great for lunchboxes or for a quick snack anytime of the day!
Serves: 24 (makes 24)
Time to make: 20 mins
Ingredients
- cooking spray oil
- 2 cups self-raising flour
- 1 pinch salt
- 1 cup grated courgette (1 large)
- 1 cup (220g) fresh, frozen or canned corn kernels
- 75g ham, diced
- ½ cup grated reduced-fat cheddar cheese
- 200ml skim milk
- 1 egg
- 80ml (⅓ cup) sunflower oil
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Instructions
1 Preheat oven to 180°C. Spray a 24-hole mini-muffin tin with oil.
2 Sift flour and salt into a large bowl. Add courgette, corn, ham and cheese. Stir to combine. Set aside.
3 In a separate bowl, whisk together milk, egg and sunflower oil. Stir wet ingredients into dry ingredients until just combined.
4 Divide mixture among muffin holes. Bake for 12 minutes or until golden and cooked through.
HFG tip
Pack these in kids’ lunch boxes for a perfect snack.
Nutrition Info (per serve)
-
Calories 93cal
-
Kilojoules 390kJ
-
Protein 3g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 10g
-
–Sugars 1g
-
Dietary fibre 1g
-
Sodium 130mg
-
Calcium 40mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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