with MARIGOLD HL Strawberry / Chocolate / Banana Milk
Ham & Corn Muffin
Made With MARIGOLD HL
Milk (Plain)
Ingredients
75ml MARIGOLD HL Milk (Plain)
3 slices picnic ham (diced)
130g plain flour
1 tsp baking powder
½ tsp salt
½ tsp white pepper
1 (55g) egg
50g castor sugar
60ml canola oil
40ml agave syrup (or maple syrup)
100g pizza cheese
Parmesan cheese & dried parsley to sprinkle
Butter Corn Filling
10g salted butter
80g frozen corn kernels (thawed)
1 tsp dried parsley
½ tsp black pepper
Method
Heat a frying pan, add butter and sautéed corn until soft and fragrant. Add in pepper and parsley flakes, toss to mix well. Dish up and set aside to cool.
Method
1
Preheat oven to 180°C.
2
Sift together the 4 dry ingredients marked.
3
In another mixing bowl, add castor sugar and egg. Whisk to incorporate.
4
Add in milk, oil, agave syrup and continue whisking until mixture is fully incorporated.
5
Add in the sifted dry ingredients, use a spatula to mix. Do not overmix, mixture should look lumpy.
6
Fold in pizza cheese, diced ham and butter corn filling.
7
Fill muffin cups till ¾ full. Top each muffin cup with a sprinkle of parmesan cheese and parsley flakes.
8
Bake muffins for 18 minutes at 180°C. (Oven temp & time may vary)
Credits
@Mamaberlsays
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