Corn, spinach and feta muffins

Try these easy, mix and bake muffins that are kid-friendly. They also freeze easily making for a fantastic, healthy lunch box idea.

Recipe «Corn, spinach and feta muffins» presented in category Recipes / Child, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 cups self-raising flour, 1 cup wholemeal self-raising flour, 1/4 cup cornmeal, 310g can corn kernels, drained, 100g baby spinach leaves, finely shredded , 150g feta, crumbled, 1 1/2 cups milk, 100g butter, melted , 1 Coles Brand Australian Free Range Egg, lightly whisked, Cornmeal , extra, to sprinkle.

Ingredients:

• 1 1/2 cups self-raising flour 
• 1 cup wholemeal self-raising flour 
• 1/4 cup cornmeal 
• 310g can corn kernels, drained 
• 100g baby spinach leaves, finely shredded 
• 150g feta, crumbled 
• 1 1/2 cups milk 
• 100g butter, melted 
• 1 Coles Brand Australian Free Range Egg, lightly whisked 
• Cornmeal , extra, to sprinkle 

Instructions

1. Preheat oven to 200C. Line 12 x 1/3-cup (80ml capacity) muffin pans with paper cases.
2. Place the combined flour, cornmeal, corn, spinach and feta in a large bowl and combine.
3. Whisk the milk, butter and egg together in a jug. Pour into the flour mixture and gently stir until just combined (don’t over-mix). Spoon evenly among the prepared pans. Sprinkle with extra cornmeal.
4. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool.