These little cases of yumminess are one of Heidi’s favourite lunchtime staples served alongside either a couple of pieces of fruit, or more recently some natural yoghurt flavoured with a fruit purée (Ella’s kitchen pouches are the don).
They may take a little longer to make than the breakfast pancakes but they are totally worth it. They pop into the freezer for up to three months and defrost so easily keeping their soft bouncy texture. I definitely recommend whipping up a batch of these so that you are never cut short.
Today we had a rhyme and sign group to get to for 10.30am and we normally don’t get home until around 11.45am. These are great to grab out of the freezer before leaving the house and are perfectly defrosted to serve for lunch at 12pm!
1 cup of cooked sweetcorn (I use tinned)
150g grated cheese (cheddar works fine)
2 cups self raising flour
60g butter (melted and cooled)
1/2 cup milk
(Picture above and recipe courtesy of My Lovely Little Lunchbox)
Begin by preheating your oven to 180 degrees celsius (350F) and line a muffin tin with cases. Grate your carrot, courgette and cheese into a large mixing bowl, or use your food processor to do this.
Once this is done, add the sweet corn and the flour and fold it all together.
Place the cooled melted butter, milk and eggs into a small jug and whisk to combine.
Add the wet ingredients to the dry and mix until just combined, do not over mix.
Spoon the mixture into the muffin cases evenly and pop into the preheated oven for 25-30 minutes checking that they do not burn.
Insert a skewer into the muffin, if it is clear once pulled out then they are ready to eat. Hoorah!
Any left over mixture I cooked in the oven and made them into little pizza fingers. This went down well with my little food taster.
Heidi’s lunch today – savoury muffin cut into quarters, babybel & mango yoghurt.
I hope you have enjoyed this recipe, let me know how you get on if you decide to make these for your little pickles!