On
Cheesy corn muffins
| Preparation time | Cooking time | Fruit & vegetable serves | Cost |
|---|---|---|---|
| 5 mins | 15 mins | ½ serve per 2-3 muffins | Less than $1 per muffin |
Ingredients
| Ingredient list | Makes 12 muffins |
|---|---|
| Creamed corn | 420g |
| Eggs | 2 |
| Reduced-fat tasty cheese, grated | 2 cups (200g) |
| White self-raising flour | 1 cup |
| Wholemeal self-raising flour | 1 cup |
| Dijon mustard | 1 tbsp |
| Reduced-fat milk | ½ cup |
| Shaved ham, chopped (optional) | 100g |
| Oil | Spray |
Equipment
Muffin/baking tray, large bowl, stirring spoon, measuring cups and spoon, can opener, chopping board and knife (for ham) and oven mitt or tea towel.
Steps
- Pre-heat oven to 180°C (350°F/Gas mark 4). Spray muffin tray with oil spray
- Put all ingredients into a bowl and mix well
- Spoon mixture into muffin tray. Bake for approx. 15 mins until golden brown
Tips
- Do not line muffin tray with paper as muffins will stick to the paper (pictured here for styling purposes only)
Acknowledgements: State of Western Australia, ‘Healthy Food Fast’ (2009) page 23, available on the Go for 2n5 website.