Cheese and Corn Muffins

    3 minutes

    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.


    New South Wales, Australia
    7 people made this

    Serves: 6 

    • 2 cups self-raising flour
    • 2 eggs
    • 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

    Preparation:3min  ›  Ready in:3min 

    1. Preheat oven to 200 degrees C. Line muffin tins with patty cups or well grease each muffin cup. Sift the flour into a bowl.
    2. 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.
    3. 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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