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.
8x Nourishing Bubs Carrot cubes (200g), defrosted (or 200g carrot steamed or 100g carrot + 100g sweet potato)
1 cup wholemeal self-raising flour
½ cup cheese
1 cup corn kernels
2 tsp baking powder
2 tbsp olive oil
2 tbsp milk of your choice
- 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).
- Place all ingredients, except corn into a food processor (for babies with no teeth, also process corn). Process until mixture is combined.
- Stir in corn kernels.
- Spoon mixture into muffin holes. Back for 13-15 minutes or until lightly golden on top.