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Cheesy corn lunch box muffins

  • Cooking time
  • Preparation time
  • ServingsNot available
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

Nutrition Facts

Energy (kcal)2211 kcal
Energy (kJ)10017 kJ
Protein (g)69.2 g
Carbohydrate incl. fibre (g)259.3 g
Carbohydrate excl. fibre (g)246.3 g
Sugar (g)22.9 g
Fibre (g)13.0 g
Fat (g)123.6 g
Saturated fat (g)73.3 g
Unsaturated fat (g)34.2 g
Monounsaturated fat (g)27.1 g
Polyunsaturated fat (g)7.1 g
Trans fat (g)3.5 g
Cholesterol (mg)526 mg
Sodium (mg)4479 mg
Salt (g)11.21 g
Vitamin A (IU)3912 IU
Vitamin C (mg)10.6 mg
Calcium (mg)1240 mg
Iron (mg)15.06 mg
Potassium (mg)1201 mg

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.