This is a recipe from the amazing “4 Ingredients Kids” book (which I LOVE!) Healthy muffins don’t come any easier than this! I added 1 grated carrot and 1 grated zucchini to this base recipe – it ended up making about 10 big muffins plus 12 minis – I love having leftovers to freeze! Amazingly, they come in at just 110 calories for the big ones and 55 for the small (that’s with the added zucchini and carrot). You could add anything you have on hand to this one – capsicum, ham, mushrooms, peas, basil, parsley – the options are endless! These are so good for kids’ lunchboxes or to take for a shared morning tea.
- 2 cups self-raising flour
- 400g can creamed corn
- 1 cup buttermilk
- 1 cup (100g) low-fat cheddar cheese, grated (reserve 1/4 cup)
Preheat oven to 180 degrees celsius. Place flour in al arge bowl and make a well. Add all other ingredients, except reserved corn and cheese, and season.
Using a large metal spoon, fold until just combine (don’t overmix or the muffins will be tough). Spoon the mixture into the cups of a greased muffin tray. Evenly sprinkle with remaining cheese. Bake for 20 minutes or until the tops are golden and spring back lightly when touched.