Cheesy Ham and Corn Mini-Muffins

I am all about the lunchbox at the moment so am on a continuous hunt for new scrummy things to add to my boys lunches! When I saw these I just had to share!

Ingredients

Cooking Oil Spray

2 Cups Self-Raising Flour (Can be substituted for Gluten Free option)

Pinch Salt

1 Large Courgette - Grated

1 Cup (220gm) Fresh, Frozen or Canned Corn Kernels

75gm Ham, Diced

1/2 Cup Grated Cheese (Your choice, can use dairy free option)

200ml Milk (or Milk Alternative)

1 Egg

90ml (1/3 Cup) Sunflower Oil

Instructions

Preheat oven to 180 degrees Celsius.

Spray a 24-hole mini-muffin tin with oil.

Sift flour and salt into a large bowl.

Add courgette, corn, ham and cheese.

Stir to combine and set aside.

In a separate bowl, whisk together milk, egg and sunflower oil.

Stir wet ingredients into dry until just combined.

Divide mixture among muffin holes.

Bake for 12 minutes or until golden and cooked through.

**Handy Hint**

When using grated courgette/zucchini, grate it into a bowl and sprinkle with a tiny bit of salt. Mix thoroughly and set aside for about 5 mins. Tip the courgette onto a tea-towel or cheesecloth and squeeze as much moisture out as possible. This will stop your muffins from becoming soggy in the middle. Continue on with recipe as directed.

The original recipe is from The Healthy Food Guide https://www.healthyfood.com/healthy-recipes/cheesy-ham-and-corn-mini-muffins/