Anna's cheesy corn muffins
Recipe by our WW Ambassador Anna. Follow her on Instagram @feedmehealthy_annavandyken
Canned corn kernels, rinsed and drained
250 g, or fresh
Extra light cheddar cheese
½ cup(s), grated, (60g)
½ medium, finely chopped
6 medium, lightly beaten
White self-raising flour
- Preheat oven to 180°C. Mix corn, cheese, onion, eggs, flour and thyme and stir to combine. Spoon mixture into a silicon 6-hole (½-cup/125ml capacity) muffin tray.
- Bake for 25 minutes or until cooked when tested with a skewer. Stand muffins in tin for 5 minutes before turning out onto a wire rack to cool.