Egg Free Baked Sweet Corn Fritters

Mess Level: Not too messy at all! It doesn't crumble easily. Usually dumpling just drops it whole.

Perfect for: Meals at cafes/restaurants or on the go snack. It isn't too messy, so you don't have to feel too bad about the muffins dropping on the floors.

Ingredients:

- 120mls Milk

- 1 tbsp Chia Seeds

- 100g Flour

- 3 Corn Cobbettes (1 can of sweet corn)

Method:

1. Stir in Chia Seeds into milk and set aside

2. Boil Corn for 6-8 minutes until cooked and remove kernels.

3. Mix corn kernals, chia seed milk mixture and flour until well combined.

4. Put in food processor and blitz for a couple of minutes.

5. Fill a well greased muffin tin.

4. Bake for 22-24 minutes at 180 degrees.

Storage:

Can be stored in freezer for 3 months. To defrost, just leave at room temperature for a few hours. I normally take it out in the morning from the freezer for lunch time.

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