Savory Corn & Cheddar Muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tsp baking powder
• 1 cup milk
• 1 large egg
• 1/4 cup soy-free butter, melted
• 3/4 cup canned corn kernels, drained and finely mashed
• 1/2 cup soy-free cheddar cheese, shredded

Method & Instructions

1. 1

   Preheat oven to 375°F (190°C) and line a standard muffin tin with papers.

2. 2

   In a large bowl, whisk flour, cornmeal, and baking powder.

3. 3

   In a separate jug, whisk milk, egg, and melted butter.

4. 4

   Pour wet ingredients into dry and mix until just combined (lumpy is okay).

5. 5

   Fold in the finely mashed corn and shredded cheese.

6. 6

   Fill muffin cups about 2/3 full.

7. 7

   Bake for 18-20 minutes until tops are golden and a toothpick comes out clean.

8. 8

   Cool on a wire rack. For children under 4, serve the muffin in soft small pieces and do not serve whole corn kernels.

Allergen Information

Storage & Preparation Notes