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Peas and Sweet Corn Muffins

Pea and Sweetcorn Muffins

These muffins turned out very fluffy and tasty! Suitable for babies 12+ months due to sodium content.
5 from 1 vote
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Course: Lunchbox, Snack
Cuisine: American
Keyword: muffin de milho com ervilha, muffin salgado com legumes, muffin salgado para bebes, my fussy eater muffins, pea and corn muffins recipe, savoury pea and corn muffins, sweetcorn recipe, vegetable muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 9 Muffins
Calories: 425kcal
Author: Carol Pecora

Equipment

Ingredients  

  • 11/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2 eggs
  • 1/4 cup olive oil
  • 3/4 cup milk
  • 1 cup parmesan cheese grated
  • 1 cup peas frozen and washed
  • 1/2 cup sweetcorn
  • green onions to taste (I used about 1/4 cup)
  • 1/4 tsp salt

Instructions

  • Preheat oven to 356F (180C).
  • Blend eggs, oil, milk.
  • Add parmesan cheese, peas, sweetcorn, and green onions.
  • Mix dry ingredients (flour, salt, and baking powder).
  • Combine dry and wet ingredients.
  • Pour into a prepared muffin baking tray and bake for 20-25 minutes.

Notes

  • Nutrition facts are calculated for each serving of the recipe.
  • These muffins are suitable from 12+ months due to high sodium content (parmesan cheese and salt).

Nutrition

Nutrition Facts
Pea and Sweetcorn Muffins
Amount per Serving
Calories
425
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
48
mg
16
%
Sodium
 
426
mg
19
%
Potassium
 
208
mg
6
%
Carbohydrates
 
65
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
320
IU
6
%
Vitamin C
 
7
mg
8
%
Calcium
 
223
mg
22
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!