Total Time
Prep 20 mins
Cook 15 mins

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

Ingredients Nutrition


  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.
Most Helpful

5 5

Yummy! These were so cute and had a great flavor. I loved the sweet/salty combo of the corn and ham. I used my gluten free flour blend, defrosted some frozen corn to use, and used sharp cheddar for the cheese on top. Much enjoyed. Thanks for sharing! PAC Fall '11

4 5

These were a nice quick dinner last night. I learned 30 g = 2 TBS, and guessed at the corn. Next time I'll guess lower, I think I was a bit heavy handed. I'll also add more cheese - I love cheese! Thanks for sharing!

5 5

What tasty little morsels! I served alongside Jubes Gold Soup and they teamed together perfectly. Although I enjoyed these served warm the best they would be a nice addition to a kids lunchbox.