Mini Corn & Ham Muffins

10 ingredients
6 steps

Ingredients

  • 1 cup self-raising flour (or self-raising gluten free flour)
  • 1 teaspoon baking powder
  • 30 g butter, melted
  • 1/2 cup milk
  • 2 eggs
  • 3 slices ham, finely chopped
  • 125 g corn kernels, drained
  • 2 tablespoons chopped chives
  • 1/4 cup cheese, grated
  • 1 slice ham, for decorating (optional)

Directions

  1. 1
    Preheat oven to 180°C Lightly grease a 24 hole mini-muffin pan.
  2. 2
    Sift the flour and baking powder into a mixing bowl.
  3. 3
    Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix.
  4. 4
    Add remaining ingredients, except the cheese. Stir in very lightly.
  5. 5
    Spoon the mixture into the prepared muffin pans. Fill the holes until 3/4 full. Sprinkle over the cheese, and some extra shredded ham if desired.
  6. 6
    Bake 15 minutes or until lightly golden. If using gluten free flour allow the muffins to cool for 5 minutes in the tin before turning out.

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