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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Very simple to make. Great for the children or as a mini appetizer. Makes approx 20-24 muffins. I have also made these gluten free-just use a good GF flour mix and add 1/2 teaspoon xanthan gum Ingredients:
1 cup self-raising flour (or self-raising gluten free flour) |
1 teaspoon baking powder |
30 g butter, melted |
1/2 cup milk |
2 eggs |
3 slices ham, finely chopped |
125 g corn kernels, drained |
2 tablespoons chopped chives |
1/4 cup cheese, grated |
1 slice ham, for decorating (optional) |
Directions:
1. Preheat oven to 180°C Lightly grease a 24 hole mini-muffin pan.
2. Sift the flour and baking powder into a mixing bowl.
3. Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix.
4. Add remaining ingredients, except the cheese. Stir in very lightly.
5. Spoon the mixture into the prepared muffin pans. Fill the holes until 3/4 full. Sprinkle over the cheese, and some extra shredded ham if desired.
6. Bake 15 minutes or until lightly golden. If using gluten free flour allow the muffins to cool for 5 minutes in the tin before turning out.
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