*This post is brought to you in collaboration with Edgell.
Have you seen the latest commercials for the Edgell Plus One website on television?
The Edgell Plus One project is a simple concept. Edgell have been looking for easy ways for everyone to enjoy an extra serve of healthy vegetables in their favourite meals. By adding a 'plus one' of any variety of Edgell's range, you can boost your dietary intake considerably. It's easy, it's a fun challenge and their Plus One site is brimming with some great meal ideas too.
I was so honoured to have been approached by Edgell recently and asked to come on board with the project and I am equally chuffed to announce that I am Edgell's official Blogger of the Month for May.
How very exciting! (More on that a little later in this post.)
As a Mum, I am forever looking for enticing ways to present vegetables to my kids. The challenge of adding a little bit of extra goodness to every meal has been an exciting opportunity for me to get creative in an effort to increase the overall nutrient content of our regular diet.
As you well know if you are a parent too, kids and vegetables are usually not the best of friends. Many of us home chef's have a great talent for disguising nature's best and the recipe I am sharing here, is one that adds the goodness of fresh corn to an old favourite - cornbread, for a truly yummy twist.
This is a wonderful bake for several reasons. Besides being delicious as either a sweet or savoury addition to your table, these little gems are nutritious as well. Cornmeal is a great source of dietary fibre, iron and vitamin A. Add an extra serve of corn kernels and you can double those benefits.
This is an ideal treat for kids and packs well in lunchboxes too. We've had no trouble getting the kids to consume these sneaky serves of corn!
For this bake, use any variety of Edgell's canned corn kernel products you prefer, just be sure to drain and rinse well.
Healthy Cornbread Muffins with Edgell Corn Kernels
1/2 cup of softened margarine (or butter)
3/4 cup of caster sugar
1/3 of a cup of honey
3/4 of a cup of cornmeal (polenta)
1 and a 1/2 cups of plain flour
1/2 a teaspoon of baking powder
1/2 a teaspoon of salt
1/2 a cup of milk or soy milk
3/4 of a cup of Edgell Corn Kernels, drained and rinsed well.
Preheat oven to 200 degrees C and line a 12 cup muffin pan with muffin patty pans. (Or prepare a pan with margarine and dust with flour if not using paper cups.) You can also use a smaller cupcake tray if you prefer.
Cream together margarine (or butter) and sugar. When pale, add eggs one at a time.
Warm the honey a little in your microwave and add to the mix as well as the flour, baking powder, salt and polenta and blend well.
Add the milk and corn kernels and blend gently until mixed well.
Place an even amount of mixture into each muffin case and bake in the oven for 20-25 minutes until golden brown. (Test with a skewer to determine the right time for your oven.)
Healthy and delicious - just don't tell your kids about the former! You can make smaller versions of these too in a cup cake tray or even mini versions. Just adjust your cooking times accordingly. These are a great take-along snack option for everybody to enjoy.
Being Blogger of the Month with Edgell, means that this recipe was sent along to Edgell's test kitchen where it was baked and professionally photographed for inclusion on their site.
Please pop on over to the Edgell Plus One website to see my recipe for Cornbread Muffins (they look so good there!) and discover some other great food ideas for your family while you're there.
*Disclosure: Six Little Hearts received a voucher in exchange for this feature.
All opinions expressed are those of this blog's Author.
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