Carrot, Corn & Cheese Mini Muffins

Serves 30 mini muffins | Preparation time 5 minutes | Cooking time 15 minutes

Try our Carrot, Corn & Cheese Mini Muffins if you loved our previous muffin recipes!

Our Cheesy Green Veg muffins were such a hit so we decided to mix up the flavours a little and give you a slightly sweeter variation. So if you’re one of those who loved the cheesy green veggie muffin, try our carrot, corn & cheese mini muffins!

The delicious Aussie corn kernels really enhance the flavour of these little bites, sure to be a hit with those young or old. We used carrot puree but you could do a combination of carrot and sweet potato puree.

This recipe is suitable for bubs aged 8-9 months however for babies with no teeth corn will need to also be processed in step 2.

If you try these Carrot, Corn & Cheese mini muffins, take a photo and tag us on Instagram!

For more finger foods head to our Finger Food & Toddler category!

IngredientsMethod

8x Nourishing Bubs Carrot cubes (200g), defrosted (or 200g carrot steamed or 100g carrot + 100g sweet potato)

1 cup wholemeal self-raising flour

2 eggs

½ cup cheese

1 cup corn kernels

2 tsp baking powder

2 tbsp olive oil

2 tbsp milk of your choice

  1. Preheat oven to 180°C and grease a mini muffin pan with olive oil spray (grease well otherwise these will stick or use silicon moulds or line with patty liners).
  2. Place all ingredients, except corn into a food processor (for babies with no teeth, also process corn). Process until mixture is combined.
  3. Stir in corn kernels.
  4. Spoon mixture into muffin holes. Back for 13-15 minutes or until lightly golden on top.