Cheesy ham and corn mini muffins

Cheesy ham and corn mini muffins

Cheesy ham and corn mini muffins - image 5156-508x480 on

Serves: 24 (makes 24 muffins)

Time to make: 20 mins, prep 8 mins, cook 12 mins

Total cost: $7.20 / $0.30 per serve

(at time of publication)

cooking oil spray

2 cups self-raising flour

1 pinch of salt

1 cup grated zucchini (1 large)

1 cup (220g) fresh, frozen or canned corn kernels

75g ham, diced

1/2 cup grated reduced-fat cheddar cheese

200ml low-fat milk

1 egg

80ml (1/3 cup) sunflower oil

Kilojoules 390kJ
Calories 93cal
Protein 3g
Total fat 4g
Saturated fat 1g
Carbohydrates 10g
Sugars 1g
Dietary fibre 1g
Sodium 230mg
Calcium 40mg
Iron NS


Step 1

Preheat oven to 180°C. Spray a 24-hole mini muffin tin with oil.

Step 2

Sift flour and salt into a large bowl. Add zucchini, corn, ham and cheese and stir to combine. Set aside.

Step 3

In a separate bowl, whisk together milk, egg and sunflower oil. Stir wet ingredients into dry ingredients, until just combined.

Step 4

Divide mixture between muffin holes. Cook in preheated oven for 12 minutes or until golden and cooked through.

HFG tip

Pack these in lunchboxes for a snack!

About this recipe

Recipe by: Chrissy Freer

First published: October 2009