Cheddar Cheese & Corn Muffins
These savory cheese and sweetcorn muffins are a delightful treat that combines the richness of cheddar cheese with the sweetness of sweetcorn. The cheesy, moist texture combined with the hint of mustard and chives will leave you wanting more. Whether enjoyed as a snack or part of a meal, these muffins are sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 300g self-raising flour (white or wholemeal)
- 2 tsp baking powder
- Pinch of salt
- 1tsp sugar
- 75g Yeo Valley Organic Mature cheddar cheese, grated
- 50g Yeo Valley Organic Mature cheddar cheese, cut into 12 small chunks
- 75g canned sweetcorn, drained
- 60g Yeo Valley Organic Butter
- 1 tsp English mustard
- 150g Yeo Valley Organic Greek yogurt
- 175ml Yeo Valley Organic milk
- 1 egg
- 1tbsp chopped fresh chives
Instructions
- Preheat the oven to 200C/gas mark 6.
- Mix together the self-raising flour, baking powder, salt, sugar, grated cheese and sweetcorn in a bowl.
- 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.
- Bake in the oven and bake for 20-25 minutes until golden. Remove and place on a wire rack. Serve warm.
Yield
Makes 12 muffins
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