1 cup self-rising flour

cup chopped ham

1/3 cup canned corn kernels, drained

cup red bell pepper, seeded and chopped

2 teaspoons chopped Italian parsley

4 tablespoons unsalted butter, melted

cup whole milk

1 egg

Preheat oven to 425 degrees. Brush 24 mini muffin cups with oil. Sift the flour into a large bowl. Add the ham, corn, pepper, and parsley and stir to combine. Mix the melted butter, milk, and egg in a bowl. Make a well in the center of the flour mixture and add the ham mixture. Mix the dough lightly until the ingredients are just combined.

Spoon the mixture into the muffin cups. Bake for 15 to 20 minutes or until golden.

Yield: 24 mini muffins

Source: Ready, Steady Spaghetti: Cooking for Kids and With Kids, by Lucy Broadhurst (Andrews McMeel, $19.99)

First Published April 13, 2009, 5:46 p.m.