Corn, Cheese and Chive Mini Muffins
Suitable from 6 months (once wheat, eggs and cow’s milk have been introduced separately)
Prep Time: 10 minutes
Cooking Time: 15 minutes
Makes: 18-24 mini muffins
Suitable for freezing
Ingredients
1/2 x 400g can sweet corn kernels (no added salt)
1 cup wholemeal flour
1 tsp baking powder
1 egg
1/3 cup milk
2 tsp extra virgin olive oil
1/2 cup grated cheese
1 tbsp finely chopped chives
Method
1. Preheat oven to 180C. Grease two 12 hole mini muffin pans
2. Process corn in food processor briefly until smooth (some chunks are fine)
3. In a large bowl, mix together flour and baking powder
4. Make a well in the centre and pour in eggs, milk and oil
5. Mix wet ingredients together, then gradually incorporate the flour, mixing until just combined (avoid over mixing or the muffins will be tough)
6. Fold through the corn, cheese and parsley and spoon into a well-oiled mini muffin pan, filling holes to 3/4 full
7. Bake for 10-15 minutes or until golden brown and cooked through. Allow to cool for 5 minutes, then turn out onto a wire rack
