Mini muffins are a great lunch box or after school snack! Their small size makes them highly muncheable, easy to carry around in a lunchbox, and easy to alter portion sizes to adjust for the other foods in the lunch box to suit any activities for the day. Freeze any extras in an airtight container to save them for later.
2 1/2 cups self-raising flour
1 tablespoon caster sugar
2 tablespoons chopped fresh chives
3/4 cup milk
1/2 cup vegetable oil
100g shaved ham
2/3 cup grated tasty cheese
125g can corn kernels, drained
Preheat the oven to 180 degrees C and lightly grease 2 x 24 hole mini cupcake baking trays.
Finely chop the ham into tiny pieces.
Place the flour, chopped chives and caster sugar in a mixing bowl. Use a spoon to combine these ingredients and make a well in the centre.
Lightly beat the egg, then add the egg, milk, vegetable oil and cheese to the flour and ham mixture.
Stir until all of the ingredients are just combined. Be careful to avoid overmixing.
Place the ham, cheese, and corn kernels in the bowl and fold through to combine.
Spoon the mixture evenly into each mini cupcake hole.
Bake for 20 minutes, or until the mini muffins are golden and are just firm to touch.
Remove the muffins from the oven and allow to stand in their baking trays for 5 minutes. Turn the muffins out onto a wire rack. Serve warm right away, or store in an airtight container once cooled and serve cold.