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Carrot, Corn & Cheese Mini Muffins

Home   Nourishing Blog   Carrot, Corn & Cheese Mini Muffins

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.

If you try these Carrot, Corn & Cheese mini muffins, take a photo and tag us on Instagram!

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Carrot, Corn & Cheese Mini Muffins

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Category

Snacks

Breakfast

Servings

30

Prep Time

5 minutes

Cook Time

15 minutes

Author:

Nourishing Group Kitchen

Image of Carrot, Corn & Cheese Mini Muffins

Ingredients

  • 8x Nourishing Bubs Carrot cubes (200g), defrosted

  • 1 cup wholemeal self-raising flour

  • 2 eggs

  • ½ cup cheese

  • 1 cup corn kernels

  • 2 tsp baking powder

  • 2 tbsp olive oil

  • 2 tbsp milk of your choice

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Directions

  1. 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).

  2. Place all ingredients, except corn into a food processor (for babies with no teeth, also process corn).

  3. Process until mixture is combined.Stir in corn kernels.

  4. Spoon mixture into muffin holes.

  5. Bake for 13-15 minutes or until lightly golden on top.

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