Loaded Cheesy Lunch Box Muffins

[vc_row][vc_column][vc_column_text]Bake up a savory treat for a special school lunch or afterschool snack!

Ingredients:

2 cups self-rising flour

1 cup frozen corn

1 cup grated Swiss cheese

1 small red bell pepper, finely diced

¼ cup pumpkin puree

½ cup milk

3 eggs, lightly beaten

3/4 cup canola oil

Directions:

1. Preheat the oven to 350° F. Line a 12-hole muffin pan with cupcake liners.

2. In a large bowl, mix together the flour, frozen corn, cheese & red bell pepper. Set aside.

3. In a separate bowl whisk together the pumpkin purée, milk, eggs and oil.

4. Combine the wet mixture with the vegetable mixture. Stir and do not over mix.

5. Divide mixture into the prepared muffin pan.

6. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

7. Allow to cool in the pan before transferring to your plate! Enjoy!

Recipe By: Daniella Park @Buttercremelane[/vc_column_text][/vc_column][/vc_row]