Cheesy Ham Mini Muffins

Serves: 24




  • Spray cooking oil
  • 2 cups of self raising flour
  • 1 pinch salt
  • 1 cup grated courgette (1 large)
  • 1 cup (220g) fresh, frozen or canned corn kernels
  • 75g ham, diced
  • ½ cup grated reduced-fat cheddar cheese
  • 200ml skim milk
  • 1 egg
  • 80ml (⅓ cup) sunflower oil



  1. Preheat oven to 180°C. Spray a 24-hole mini-muffin tin with oil.
  2. Sift flour and salt into a large bowl. Add courgette, corn, ham and cheese. Stir to combine. Set aside.
  3. In a separate bowl, whisk together milk, egg and sunflower oil. Stir wet ingredients into dry ingredients until just combined.
  4. Divide mixture among muffin holes. Bake for 12 minutes or until golden and cooked through.



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