Cheesy ham and corn mini muffins

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

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.

Pack these in lunchboxes for a snack!

Recipe by: Chrissy Freer

First published: October 2009