Lunchboxes: Cheese and corn muffins

Makes 12 muffins

Ingredients:‍

• 250 g (1 and 3/4 cups) self-raising flour
• 1 tsp baking powder
• 1 tsp salt
• 200 g grated cheese (cheddar and parmesan work well)
• 160 g tinned (drained) or frozen (defrosted) sweetcorn
• 25 g fresh parsley, chives or onion, chopped finely‍
• 2 eggs, beaten‍
• 100 ml (1/3 cup) vegetable oil‍
• 250 ml (1 cup) milk of your choice

Method:

Preheat the oven to 200℃.

Spray or brush the inside of a muffin tin with oil.

Mix all of the dry ingredients in one bowl.

Mix all of the wet ingredients in another bowl.

Add the wet mixture into the dry and stir until just combined.

Scoop into the muffin tray and bake for 20-25 minutes or until golden brown.

-Kids tend to like a muffin; as they fit in your hand and are soft and easy to eat.

-These freeze really well and are great for lunchboxes.

-I use them straight from the freezer, cut in half and spread with butter or cream cheese.

‍

Your batter will be much thicker than the one in the main image. I just liked the spirit of these two little bakers

‍