This is a really easy recipe I came up with today while sat with my son. I thought it would be a great one to cook together (and it would have been) but my son was far too engrossed in his meccano and didn't want to join me. Of course once they were in the oven, he came running in saying "Want to help you bake now!"
Oh dear! He was not happy with Mummy!
So we will have to do that another day. The great thing about making muffins with kids is you make up a dry mix and a wet mix then mix the two together (but not too much) which makes it simple for kids to help with.
I served this with some tomato and pesto soup. A bit of a hit.
Cheddar and Sweetcorn Muffins - Makes approx 12 - 16
140g, 5oz Self Raising Flour
Freshly ground black pepper
70g, 2.5oz Natural Greek Yogurt, put into a jug and make up to 125ml with milk
3 tbsp Oil
90g, 3oz Frozen Sweetcorn
70g, 2.5oz Extra Mature Cheddar (Extra sharp)
Extra oil for greasing
Preheat the oven to 180oC / 350F / Gas Mark 5.
Put the flour and pepper into a bowl.
Weigh the yogurt into a jug and make up to 125ml with milk. Crack in the egg, add the oil, sweetcorn and cheese. Whisk together.
Oil a mini muffin tin (or mini cupcake / fairy cake tin). Add the wet mix into the dry and stir until almost but not completely combined.
Spoon into the tin and bake for 14 mins (or thereabouts) or until they spring back when pressed.
Take out of the tins (it might help to loosen with a blunt knife) and put onto a cooling rack. Best served warm but certainly fine cold and you can always warm them up for a few secs in the microwave. Freeze well.
If you've liked this recipe, please could you nominate me in the Food category of the Britmums Brilliance in Blogging (BIBs) awards? The URL of my website is http://mamacook.blogspot.co.uk/ or http://mamacook.blogspot.com/ and my twitter handle is @Mamacook_blog. Thank you for reading, please comment!