Cheddar cheese and corn muffins

Average: 4.5 (2 votes)


For a wholemeal version use organic self-raising wholemeal flour – this will provide additional fibre and essential nutrients and will help to sustain energy levels for longer.

Bacon, cheese and sweetcorn: Lightly fry a couple of rashers of streaky bacon until golden. Chop, then add to the muffin mixture

Cheese and tomato:  Omit the sweetcorn and add 1 chopped tomato.

  1. Preheat the oven to 200ºC/gas mark 6.
  2. Mix together the self-raising flour, baking powder, salt, sugar, grated cheese and sweetcorn in a bowl.
  3. Melt the butter then mix in the mustard, yogurt, milk, egg and chives. Pour the cheese mixture into the flour and mix briefly to combine.  Spoon a small amount of the batter into lightly greased muffin tins.  Place a piece of cheese in the centre of each muffin then top with the remaining batter. 
  4. Bake in the oven and bake for 20-25 minutes until golden. Remove and place on a wire rack. 
  5. Serve warm.

300g (10oz) organic self-raising flour (white or wholemeal)

2 tsp. baking powder

Pinch of salt

1tsp organic sugar

75g (3oz) organic mature cheddar cheese, grated

75g (3oz) canned organic sweetcorn, drained

60g (2oz) organic butter

1 tsp. English mustard 

150g (5oz) organic Greek yogurt

175ml (6floz) organic milk

1 organic egg

1tbsp. chopped fresh chives

50g (2oz) organic mature Cheddar cheese, cut into 12 small chunks

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