Cheesy corn and carrot muffins 

I made a batch of muffins for Harry, thinking he might have a little play and a poke and hey even put some in his mouth. To my surprise he just ate a whole half and was nom nom nomming to his little hearts content.

A must try if you are on finger foods.

Nutrition Note:  Tasty and sweet, corn is full of fibre and nutrients, including vitamin C and folate.

Like this inspiration? You’ll love our eBooks Baby Foodie, Finger Foodie and our books Raising a healthy, happy eater and Boosting your basics.

Ingredients

• ½ cup canned corn kernels, drained
• ¾ cup tasty cheese, grated
• 1 carrot, peeled, grated
• 1/3 cup extra virgin olive oil
• 2 eggs
• ¾ cup milk
• 2 cups plain wholemeal flour, sifted
• 2 teaspoons baking powder

Method

Step 1

Pre-heat oven to 180°C. In a large bowl, combine the corn, cheese, carrot, oil, milk and egg. Add the sifted plain flour and baking powder, folding in gently until just combined -

Step 2

Spoon mixture in to lightly greased 12-hole mini muffin pans. Bake for 20 minutes or until golden. Serve warm or cold. -