246kcal
2g
1g
2g
5g
8g
30g
404mg
- 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
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.
26% of RDI
25% of RDI
1% of RDI
1% of RDI
1% of RDI
25% of RDI
79% of RDI
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.
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