Savoury Muffins {Cheese & Sweetcorn}
This quick and easy Savoury Muffins recipe is perfect for lunchbox fillers, picnic pack ups or breakfast on the go. These vegetarian snacks are packed with cheese and sweetcorn but you can use lots of other fillings too.
Servings: 12 Muffins
Ingredients
Dry ingredients
- 250 g Self-raising flour
- 1 tsp Baking powder
- 1 tsp Salt
- 200 g Grated cheese
- 160 g Tinned sweetcorn Drained
- 25 g Fresh chives Chopped finely
Wet ingredients:
- 2 Eggs Beaten
- 100 ml Oil Sunflower or vegetable
- 250 ml Milk Semi-skimmed or whole milk
Also:
- 1 tbsp Oil to brush the tin
Instructions
- Preheat the oven to 200℃/400F fan, 220℃/425F or Gas Mark 7.
- Brush the inside of a muffin tin well with oil.
- Mix all of the dry ingredients in one bowl.
- Mix all of the wet ingredients in a bowl or jug, and stir until well mixed.
- Add the wet mixture into the dry and mix until totally combined. (Don't over-mix, but do check thoroughly as there are often pockets of dry flour hiding!)
- Scoop into the 12 muffin holes and bake for 20-25 minutes or until golden brown.
Notes
- Be sure to use a STRONG cheese, I use an Extra Mature Cheddar. These muffins really need this to give flavour. (Parmesan would work really well too)
- I like to reserve a handful of cheese from the main mixture and sprinkle on top of the scooped muffins
- You can use muffin cases if you prefer but as these muffins don't have a huge amount of oil in the mixture, they can stick a little to the paper
- Use a quite bland oil like sunflower or vegetable oil. I wouldn't recommend olive oil as the taste will be very strong
- Do try to buy fresh chives, they really make the taste of this. If you don't have them, you can substitute a small, finely chopped red or white onion
Nutrition
Calories: 247kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 317mg | Potassium: 157mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 0.6mg