rise n shine muffins | Ella's Kitchen

Name: rise n shine muffins | Ella's Kitchen
Ingredients: 3 tablespoons butter, melted, plus extra for greasing; 75 g/2½ oz plain flour; 75 g/2½ oz instant polenta or fine cornmeal; 1 teaspoon baking powder; 150 ml/5 fl oz plain yogurt; 3 tablespoons whole milk; 1 egg, lightly beaten; 75 g/2½ oz no-added sugar or salt canned sweetcorn, drained; 60 g/2¼ oz cheddar cheese, grated; Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 12-hole mini muffin tin or line the tin with mini muffin cases; Mix the flour with the polenta + baking powder in a large mixing bowl and make a well in the middle; To serve, cut a warm or cold muffin into wedges for little ones and serve with slices of hard-boiled egg and tomato. Store the muffins in a lined airtight container for up to 4 days

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Try our yummy breakfast muffin recipe! Our Easy Cheesy Muffins are perfect for breakfast or as a snack for hungry tummies and suitable from 12 months

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Ingredients

3 tablespoons butter, melted, plus extra for greasing
75 g/2½ oz plain flour
75 g/2½ oz instant polenta or fine cornmeal
1 teaspoon baking powder
150 ml/5 fl oz plain yogurt
3 tablespoons whole milk
1 egg, lightly beaten
75 g/2½ oz no-added sugar or salt canned sweetcorn, drained
60 g/2¼ oz cheddar cheese, grated
Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 12-hole mini muffin tin or line the tin with mini muffin cases
Mix the flour with the polenta + baking powder in a large mixing bowl and make a well in the middle
To serve, cut a warm or cold muffin into wedges for little ones and serve with slices of hard-boiled egg and tomato. Store the muffins in a lined airtight container for up to 4 days