Cheesy Cornbread Muffins
Blood Sugar: ModerateServings: 12Preparation Time: 20minMeal Category: Snack
Micronutrients:Vitamin AIronFolateMagnesiumCalcium
Macronutrients per 100g
Energy
246kcal
Sugar
2g
Fat
11g
Fiber
2g
Sat fat
5g
Protein
8g
Carbs
30g
Sodium
404mg
Ingredients
- 280g / 10oz drained Canned sweetcorn
- 250g / 9oz fine Cornmeal
- 150g / 5.3oz Self-raising flour
- 2 tsp Baking powder
- 70g / 2.5oz melted Unsalted butter
- 3 Eggs
- 80g / 3oz full-fat Greek-style yogurt
- 120g / 4oz grated Cheddar
- 100ml / 3.5fl oz full-fat Milk
- 250g / 9oz fine Cornmeal
- 150g / 5.3oz Self-raising flour
- 2 tsp Baking powder
- 70g / 2.5oz melted Unsalted butter
- 3 Eggs
- 80g / 3oz full-fat Greek-style yogurt
- 120g / 4oz grated Cheddar
- 100ml / 3.5fl oz full-fat Milk
Preparation
1. Preheat the oven to 180°C (200°C/400°F/Gas 6).
2. Add all ingredients to a blender, reserving 20g (0.7oz) grated Cheddar, and blend until smooth.
3. Spoon the mixture into each case of the lined muffin tin.
4. Sprinkle with the reserved cheese.
5. Bake in the preheated oven for 15-20 minutes until golden on top.
6. Check if the muffins are cooked by inserting a knife into the thickest part
if it comes out clean, they’re done.
2. Add all ingredients to a blender, reserving 20g (0.7oz) grated Cheddar, and blend until smooth.
3. Spoon the mixture into each case of the lined muffin tin.
4. Sprinkle with the reserved cheese.
5. Bake in the preheated oven for 15-20 minutes until golden on top.
6. Check if the muffins are cooked by inserting a knife into the thickest part
if it comes out clean, they’re done.
Micronutrients % of RDI
Iron
26% of RDI
Magnesium
25% of RDI
Vitamin C
5% of RDI
Omega 3
1% of RDI
Vitamin A
1% of RDI
Calcium
13% of RDI
Folate
40% of RDI
Good to know
Get your little ones to help put all the ingredients into the blender, pressing the on button is always the fun part. If you don’t mind a few spillages, they will enjoy spooning the mixture into the muffin cases, too. Reserve half of the batch for munching now and place the other half in the freezer for up to 3 months.
“”
Share: