Cheese and corn muffins recipe

Posted in Recipes.
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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.

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  • Makes : 12
  • Prep time : 10 mins
  • Cooking time : 20 mins

Cheese and corn muffins ingredients

  • 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

Method

  • Preheat your oven to 190°C and line a 12-hole muffin tin with paper cases.
  • 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.
  • Add the melted butter, eggs and milk and stir through until just combined
  • Divide the mixture between the paper muffin cases and top with a little extra parmesan cheese and chopped parsley.
  • Bake for 20 minutes or until golden and cook through when tested with a skewer.
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