Peach & corn muffin bites

Mini cornmeal muffins with small pieces of drained peach.

Before you start

Makes about 24 mini muffins. Contains wheat, egg and milk.

Ingredients

• 100 g fine cornmeal
• 100 g plain flour
• 2 teaspoons baking powder
• 50 g sugar
• 1 egg
• 150 ml milk
• 50 ml oil
• 150 g drained peaches, finely diced

Method

1. Heat oven to 190°C/375°F and grease a 24-hole mini muffin tin.
2. Mix cornmeal, flour, baking powder and sugar. Whisk egg, milk and oil separately.
3. Fold wet into dry just until combined, then fold in well-drained peach pieces.
4. Divide between holes. Bake about 12–16 minutes until firm and a skewer comes out without wet batter.
5. Cool briefly in the tin before transferring to a rack. Freeze extra portions promptly.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Independent practical guidance