Carrot corn and cheddar muffins
Carrot corn and cheddar muffins are a delicious healthy lunch perfect to freeze and pop in little lunch boxes or a savoury muffin for a snack on the go.
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Servings: 15
Calories: 143kcal
Ingredients
- Kernels from 1 cob of corn
- ¾ cup grated cheddar cheese
- 1 carrot peeled and grated
- ⅓ cup EV Olive oil
- ¾ cup milk
- 2 free-range eggs lightly beaten
- 2 cups plain wholemeal flour
- 3 teaspoon baking powder
Instructions
- Pre-heat the oven to 180C(356F) fan-forced and line a 2 12-hole muffin tins with 15 muffin cases.
- Place the corn, cheese, carrot, oil, milk and eggs in a large bowl and stir them together.
- Gently fold in the flour and baking powder until just combined.
- Divide the batter between the muffin cases.
- Bake for 20 minutes or until golden.
- Serve warm from the oven, cold or freeze individually wrapped in plastic wrap.
- To defrost just leave on the bench or pop in a lunchbox to defrost in time for lunch.
Nutrition
Calories: 143kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 29mg | Sodium: 138mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 0.4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
