Savoury Cheese and Corn Muffins

    45 minutes

    These excellent savoury muffins go well with soup or are equally as good to eat just on their own. They will keep for 3 days in a sealed container and can be frozen for one month.

    Chris' Dips

    Victoria, Australia
    21 people made this

    Makes: 6 large muffins

    • 2 cups self raising flour
    • 4 spring onions, finely chopped
    • 125g grated Tasty cheese
    • 2 large eggs
    • 30g butter, melted
    • 1/4 cup milk
    • 1/2 cup Chris’ Greek Style Natural Yoghurt
    • 200g tub Chris’ Corn Relish Dip
    • salt and freshly ground black pepper to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. Line each muffin hole with large squares of baking paper or use large muffin papers.
    2. Place the flour, spring onions and cheese in a large mixing bowl. In a separate bowl whisk together the eggs, butter, milk, Chris’ Greek Style Natural Yoghurt and 3/4 of a tub of Chris’ Corn Relish Dip. Season with salt and pepper to taste and mix until well combined.
    3. Spoon mixture into the muffin tray and bake for 20 minutes or until golden brown. Serve muffins warm, smeared with the remaining Chris’ Corn Relish Dip.

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    Reviews in English (1)


    Really easy to make and taste better than Cafe food. Will make again.  -  08 Dec 2015