Ingredients
- Olive oil cooking spray
- 1 cup wholemeal self-raising flour (155 g)
- ½ cup polenta (90 g)
- 1½ tsp ground paprika
- 1 cup firmly packed grated carrot (100 g)
- ½ cup fresh corn kernels (80 g)
- 1 cup firmly packed baby spinach leaves (30 g), finely shredded
- ½ cup grated light tasty cheese (60 g)
- ½ cup reduced fat Greek yoghurt
- ⅓ cup olive oil
- ¼ cup water
- 2 eggs, lightly beaten
- 2 tablespoons pepitas
Method
Step 1
Lightly grease two 12-hole non-stick mini muffin pans (2 tablespoon capacity) with cooking spray.
Step 2
Place flour, polenta, paprika, carrot, corn, spinach and cheese in a large bowl.
Step 3
Whisk yoghurt, oil, water and eggs in a large jug. Add to flour mixture. Stir until combined.
Step 4
Spoon heaped tablespoons of mixture into prepared pans. Sprinkle with pepitas.
Step 5
Bake in a 200 °C preheated oven for 15-18 minutes or until lightly golden and just firm to touch. Cool in pans for 5 minutes. Turn onto a clean tea towel or wire rack to cool. Serve warm or at room temperature.
Tips
- You will need about 1 medium corncob to give the ½ cup kernels required in this recipe. Remove husk and cut kernels from cob. You can substitute ½ cup frozen corn kernels, if preferred.
- Cheesy corn bites will keep in an airtight container in the fridge for 2 days. Eat cold, or warm in a microwave oven just before serving.
- These tasty morsels are also great served as a side to soup.
