Ham and Corn Muffins

Makes 12 medium muffins

Method:
Heat oven to 200 C.
Lightly spray the muffin pans with canola oil.
Combine the flour, spring onions, carrot, half of the
cheese and the creamed corn in a large mixing bowl.
Beat together the milk, oil and eggs in another small
bowl then pour into a well in the centre of the flour
mixture. Stir well together.
Spoon the muffin mixture into the oiled tray. Roll up the
ham strips and place into the centre of each muffin.
Sprinkle with the remaining cheese.
Bake in the oven for 25-30 minutes.

Tips:

Any muffins not eaten straight from the oven can be
frozen and reheated at another time.
Remaining muffins can be kept in the fridge for a couple
of days and quickly warmed to serve.
These are also a popular snack for hungry adults –
served warm with sweet chilli sauce for extra flavour.

Ingredients:
2 cups self raising flour
2 spring onions, chopped
1 carrot, grated
1 cup reduced fat cheddar cheese, grated
420 g can creamed corn
200 mL reduced fat milk
1 tablespoon canola or olive oil
2 eggs, beaten
3 slices ham, cut into 4 strips

Nutrition information per muffin:
Energy 735 kJ
Protein 9 g
Fat 5 g
Carbohydrate 24 g