Savory Corn and Cheese Muffins
Perfect for lunchboxes or a savory snack. These muffins are incredibly moist and packed with sweet corn kernels and sharp cheddar cheese, with a golden, cheesy crust.
Ingredients
Instructions
- 1
Preheat oven to 200°C (400°F). Grease a 12-hole muffin tray or line with paper cases.
- 2
Sift flour and salt into a large bowl. Stir in the corn, chives, and 1 cup of the cheese.
- 3
In a separate jug, whisk together milk, egg, and melted butter.
- 4
Add the wet ingredients to the dry ingredients. Mix gently with a wooden spoon until just combined (do not overmix!).
- 5
Spoon the mixture evenly into the muffin holes.
- 6
Sprinkle the remaining 1/2 cup of cheese and paprika over the tops.
- 7
Bake for 18-20 minutes until the muffins are golden and spring back when touched.
- 8
Cool in the tray for 5 minutes before transferring to a wire rack.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Can I use wholemeal flour?
Yes, but the muffins will be denser. You may need a splash more milk.
My muffins are dry, why?
You may have overbaked them or overmixed the batter. Check them at the 18-minute mark next time.