Cheese and Corn Muffins
2 people made this
I adjusted another recipe to come up with these savoury muffins. Had them with pumpkin soup but would also be good as snacks especially for the savoury loving types.
2 cups self-raising flour
1/4 cup milk
1/2 cup plain yoghurt
1 clove garlic, finely chopped
1/2 jalapeno chilli, finely chopped
125g grated cheddar cheese
1 cob corn, kernels sliced off
30g butter, melted
1/2 teaspoon salt
1/2 teaspoon dried chilli flakes
- Preheat oven to 200 degrees C. Line muffin tins with patty cups or well grease each muffin cup. Sift the flour into a bowl.
- Mix together the eggs, milk and yoghurt till just combined. Add all the other ingredients and mix till just combined. Add all of this mix to the flour and - again - mix till just combined.
- Spoon into the muffin cups-about 3/4 full. Bake in preheated oven for 15 mins. Check with a tester-you may need a couple of minutes more.
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