Cheesy ham and corn mini-muffins
Time to make: 20 mins
(at time of publication)
- cooking oil spray
- 2 cups self-raising flour
- 1 pinch salt
- 1 cup grated courgette (1 large)
- 1 cup (220g) fresh, frozen or canned corn sweetcornXkernels
- 75g ham, diced
- ½ cup grated reduced-fat cheddar cheese
- 200ml trim milk
- 1 egg
- 80ml (⅓ cup) sunflower oil
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.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 1g
Pack these in kids’ lunch boxes for a perfect snack.
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