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Cheesy corn lunch box muffins

  • 30 minutes
recipe image Cheesy corn lunch box muffins

Ingredients

  • Flora plant based butter melted to grease
  • 2 cups self-raising flour sifted
  • 300 g can corn kernels drained rinsed
  • 50 g grated pizza cheese
  • 10 g fresh chives finely snipped
  • salt and Pepperidge Farm, to taste
  • 250 ml milk
  • 100 g Flora plant based butter melted
  • 1 egg lightly beaten
  • 25 g grated pizza cheese extra

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 200˚C/180˚C fan-forced. Lightly brush 12 non-stick muffin pans (⅓ cup capacity) with the melted Flora Plant Based Butter to grease
  2. Place the flour, corn, cheese and chives in a large bowl. Season with salt and pepper and stir to combine. Make a well in the centre.
  3. Whisk the milk, Flora Plant Based Butter and egg together in a large jug to combine. Add to the flour mixture and fold until just combined (don’t overmix).
  4. Spoon the mixture evenly into the greased pans. Bake for 10 minutes.
  5. Remove from oven and sprinkle with extra cheese. Bake for a further 10-12 minutes or until a skewer inserted in the centre of 1 muffin comes out clean. Stand in the pan for 2 minutes before transferring to a wire rack to cool.