For a yummy savoury snack, you can’t go wrong with these cheese and corn muffins!
Packed with cheese and corn, these freezer-friendly muffins are great for your kid’s lunch boxes and they will also go perfectly with your favourite family dinner.
Cheese and corn muffins recipe
Preparation time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
- 2 cups self raising flour
- 1 tbsp onion flakes
- ½ tsp garlic powder
- 1 cup grated tasty cheese
- ½ cup grated parmesan cheese – plus 1/ 4 cup extra to sprinkle over the top
- 1 cup corn kernels
- 2 eggs
- 75g butter – melted
- ¾ cup milk
- 3 sprigs of parsley finely chopped
Step 1. Preheat your oven to 190°C and line a 12-hole muffin tin with paper cases.
step 2. Place the self raising flour, onion flakes, garlic powder, salt and pepper, corn kernels, tasty cheese and parmesan cheese into a large bowl and stir to combine.
Step 3. Add the melted butter, eggs and milk and stir through until just combined.
Step 4. Divide the mixture between the paper muffin cases and top with a little extra parmesan cheese and chopped parsley.
Step 5. Bake for 20 minutes or until golden and cook through when tested with a skewer.