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Wednesday, February 15, 2012

Lunchbox Bakes - Cheesy Ham and Corn Mini Muffins


I found this recipe on the Healthy Food Guide website after seeing it mentioned in one of my magazines.  I’ve copied the recipe straight across from there as it reads on their website, but I found when I made these that they took way longer than 12 minutes to cook and it also made about 30 muffins.  All the nutritional information is with the original recipe if you are interested and someone has programmed it all into the ‘My Fitness Pal’ app that I use – brilliant!

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 kernels
75g ham, diced
½ cup grated reduced-fat cheddar cheese
200ml trim milk
1 egg
80ml (⅓ cup) sunflower oil

Preheat oven to 180°C.  Spray a 24-hole mini-muffin tin with oil.
Sift flour and salt into a large bowl.  Add courgette, corn, ham and cheese. Stir to combine.  Set aside.
In a separate bowl, whisk together milk, egg and sunflower oil.  Stir wet ingredients into dry ingredients until just combined.
Divide mixture among muffin holes.  Bake for 12 minutes or until golden and cooked through.



Remember, you too can take part in Lunchbox Bakes – just flick us an email to bmtbblog@gmail.com.  You can read more about this event on the Lunchbox Bakes page.

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