Name: Cheese & Corn Mini Muffins
Prep time: 15 min
Cook time: 12 min
Yield: Makes 36
Ingredients: 2 cups self-raising flour; ½ cup chopped parsley or chives; 1-2 cup grated cheese; 410g can Wattie's Cream Style Corn; ¾ cup milk; 50g melted butter; 1 egg, beaten

Kids and adults will love these mini muffins. Great for lunchboxes or for a quick snack anytime of the day!

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Makes 36

Prep Time 15 minutes

Cook Time 10-12 minutes

Easy

Ingredients

2 cups self-raising flour

½ cup chopped parsley or chives

1-2 cup grated cheese

410g can Wattie's Cream Style Corn

¾ cup milk

50g melted butter

1 egg, beaten

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Cream Style Corn

Cream Style Corn has been a Kiwi favourite for generations. Wattie's uses only the finest Hawke's Bay corn for a cream style corn that is full of goodness, flavour and taste.

Method

Step 1

Preheat oven to 200°C. Lightly grease mini-muffin tins.

Step 2

Sift flour in a bowl and season with salt and pepper. Stir through chopped herbs and cheese, keeping ½ cup of cheese aside.

Step 3

Make a well in the centre and pour in the corn, milk, butter and egg. Stir gently until just mixed and place spoonfuls into mini-muffin tins. Sprinkle with remaining cheese.

Step 4

Bake for 10-12 minutes or until cooked and golden.