|Cheese and sweet corn muffins recipe|
I have really got into the baby led weaning with George. He loves being involved at the dinner table and its great as I can already see he won’t be a fussy eater. He’ll give anything a go, like these cheese and sweet corn muffins that have spring onions and Wensleydale cheese in them. Unfortunately things like this don’t hang around long in our household and George only got one muffin.
The recipe is as follows
85g frozen sweet corn defrosted
3 spring onions trimmed
4 tbsp milk
30ml vegetable oil
1tbsp maple syrup
85g self raising flour
a pinch of paprika
50g Wensleydale crumbled
Silicon mini muffin tray.
This recipe make 12 mini muffins
preheat the oven to 180c gas mark 4
Put the sweet corn and the spring onions in a food processor and pulse until chopped.
Add the milk, oil, maple syrup and egg and whiz to combine.
stir in the flour and paprika.
Fold in the crumbled cheese.
Spoon into your muffin tin.
Bake for 14 minutes until risen and firm to the touch.
Allow to cool and then remove from the tin.
Best eaten on the day or could be frozen and defrosted at room temperature for 30-45 minutes.