These tasty little cheesy corn muffins are also packed with veggies and therefore the ideal mid-morning snack… Into the lunch box they go 💕I softened a finely chopped leek, a celery stick and a large carrot in a knob of butter with a crushed large garlic clove, and seasoned with salt, pepper and some dried mixed herbs. Once soft, I transfered the contents of the pan into a large mixing bowl and added a drained small can of corn.
To this bowl, I then added about 200g of grated strong mature cheddar, 4 eggs, a cup of plain flour and a teaspoon of baking powder.
After a quick mix to gently combine all the ingredients, I spooned the mixture into a mini muffin tray.
I popped them into the oven, pre-heated to 180c, for 12 mins. Et voila… totally delish.
This recipe made 15 mini muffins.