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

More weights & measures

cooking spray oil

2 cups self-raising flour

1 pinch salt

1 cup grated courgettezucchiniX (1 large)

1 cup (220g) fresh, frozen or canned corn sweetcornXkernels

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

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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 93 cal

Kilojoules 390 kJ

Protein 3 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 1 g

Dietary fibre 1 g

Sodium 130 mg

Calcium 40 mg

Iron 0.5 mg

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.