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Mini Corn & Ham Muffins

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“Very simple to make. Great for the children or as a mini appetizer. Makes approx 20-24 muffins. I have also made these gluten free-just use a good GF flour mix and add 1/2 teaspoon xanthan gum”
READY IN:
35mins
SERVES:
20-24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C Lightly grease a 24 hole mini-muffin pan.
  2. Sift the flour and baking powder into a mixing bowl.
  3. Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix.
  4. Add remaining ingredients, except the cheese. Stir in very lightly.
  5. Spoon the mixture into the prepared muffin pans. Fill the holes until 3/4 full. Sprinkle over the cheese, and some extra shredded ham if desired.
  6. Bake 15 minutes or until lightly golden. If using gluten free flour allow the muffins to cool for 5 minutes in the tin before turning out.

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