28/10/2016

Club Cheddar, Corn and Ham Muffins

Little cheese muffins with sweet corn and ham.

Makes:

24 mini muffins

Prep Time: 10 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

235g Mersey Valley Pickled Onion Club Cheddar
1 cup self raising flour
310g can corn kernels, drained
50g smoked ham, chopped
3/4 cup milk
1 egg
mango or tomato chutney, for dolloping

Method

Place flour into a large bowl and crumble half the Mersey Valley into the flour with fingers until evenly distributed. Mix in corn, ham, milk and eggs until just combined. Spoon into 24 mini muffin pans and bake at 180°C for 15 minutes until golden brown. Allow to stand for 2 minutes before removing from pan. Cut a split into each muffin and fill with remaining sliced Mersey Valley and a small dollop of mango chutney.

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