12 Corn and Cheddar Mini Muffins
This savoury muffin is the perfect make-ahead breakfast or lunch snack!
Cals 101 · Prot 3 · Carbs 12 · Fat 5
Family Friendly
Vegetarian
30 min
This savoury muffin is the perfect make-ahead breakfast or lunch snack!
Cals 101 · Prot 3 · Carbs 12 · Fat 5
Family Friendly
Vegetarian
Ingredients
Breakfast Muffins
Cup cake paper case
12 Piece
Sweet corn kernels
145 Grams
Butter
4*
50 Grams
Plain flour
10*11*
150 Grams
Baking soda
5 Grams
Potato Seasoning
4 Grams
Natural yogurt
4*
170 Grams
Organic Eggs
5*
1 Piece
Grated cheddar
4*
60 Grams
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 417 / 101 |
| Fats (g) | 4.5 |
| of which saturated (g) | 2.6 |
| Carbohydrates (g) | 12 |
| of which sugars (g) | 3.1 |
| Fibers (g) | 0.4 |
| Proteins (g) | 2.9 |
| Salt (g) | 0.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat oven to 180°C/160°C fan.
- Line a muffin tray with the muffin cups provided.
- Drain and rinse the corn.
- Place the butter in a small microwaveable bowl. Heat in 20 sec bursts until melted.
2 Mix dry ingredients
- In a large bowl, combine the flour, baking soda, potato seasoning and a pinch of salt.
3 Mix wet ingredients
- In a bowl or jug, combine the melted butter, yogurt and egg.
- Mix well.
4 Make batter
- Use a spatula to combine the wet and dry ingredients to form a batter.
- Add the grated cheddar and sweet corn to the batter, reserving a handful of cheese for topping each muffin.
5 Bake
- Divide the batter evenly between the muffin cups.
- Share the reserved grated cheddar to the top of each muffin.
- Bake for 15-20 min until golden brown and a skewer inserted in the centre of the muffin comes out clean.
6 Serve
- Allow to cool completely, before serving the Mini Snack Corn and Cheddar Muffins.
Tip! Once the muffins have fully cooled, store in an airtight container or ziplock bag at room temperature for up to 3 days.
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