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!
Nourishing Group Kitchen
8x Nourishing Bubs Carrot cubes (200g), defrosted
1 cup wholemeal self-raising flour
½ cup cheese
1 cup corn kernels
2 tsp baking powder
2 tbsp olive oil
2 tbsp milk of your choice
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).
Place all ingredients, except corn into a food processor (for babies with no teeth, also process corn).
Process until mixture is combined.Stir in corn kernels.
Spoon mixture into muffin holes.
Bake for 13-15 minutes or until lightly golden on top.