These Cheese and Corn Muffins make a great side dish or savoury lunchbox treat!
My boys love anything with corn and/or cheese it in, so I knew these Cheese and Corn Muffins were going to be a hit with them! While they enjoy them as a snack or lunchbox treat, these muffins also go perfectly served with soup or a casserole – especially this Slow Cooked Curried Beef and Vegetables!
If I want to ‘pretty’ these Cheese and Corn Muffins up, I will add a little chopped parsley to the top of the mixture before they go into the oven. However if your kids don’t like ‘green stuff’ then you can easily omit this. You can also use either tinned or fresh corn for this recipe, it really doesn’t matter! These muffins are also freezer friendly, making them a handy snack to fill hungry little tummies.
This recipe will make approximately 12 Cheese and Corn Muffins, however you can also use a mini muffin tray and you will get around 48 mini muffins – if you do cook small muffins, just make sure you check on them after they have been in the oven for 10 minutes or so, as the cooking time will obviously be a lot less than full sized muffins.
Enjoy!
For more yummy snack recipes, check out our ‘Snack Attack’ eBook which is also available in a Thermomix edition too. You can also shop the full range of print and eBooks here.
You can find the recipe for my Cheese and Corn Muffins (including the Thermomix method) below….
Cheese and Corn Muffins
Ingredients
- 2 cups self raising flour
- 1 tablespoon onion flakes
- 1 teaspoon garlic powder
- 1 cup grated tasty cheese
- ½ cup grated parmesan cheese plus a little extra to add to the top of the muffins
- 1 cup corn kernels approx 2 cobs of corn
- 2 eggs
- 75 grams butter melted
- ¾ cup milk
- parsley finely chopped - optional
Instructions
- Preheat your oven to 190 degrees celsius and line a 12 hole muffin tin with paper cases.
- Place the self raising flour, onion flakes, garlic powder, salt and pepper, corn kernels, tasty cheese and parmesan cheese into a large bowl and stir to combine.
- Add the melted butter, eggs and milk and stir through until just combined.
- Divide the mixture between the paper muffin cases and top with a little extra parmesan cheese and chopped parsley.
- Bake for 20 minutes or until golden and cook through when tested with a skewer.
Notes
Nutrition
Thermomix Cheese and Corn Muffins
Ingredients
- 300 grams self raising flour
- 1 tablespoon onion flakes
- 1 teaspoon garlic powder
- 90 grams tasty cheese cut into 3cm pieces
- 75 grams grated parmesan cheese cut into 3cm pieces
- 200 grams corn kernels approx 2 cobs of corn
- 2 eggs
- 75 grams butter
- 185 grams milk
- parsley finely chopped - optional
Instructions
- Preheat your oven to 190 degrees celsius and line a 12 hole muffin tin with paper cases.
- Place the tasty and parmesan cheese into your Thermomix bowl and mix for 8 seconds on speed 8 to grate. Transfer to a separate bowl and set aside until needed.
- Add the butter to your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2 to melt.
- Add the self raising flour, onion flakes, garlic powder, corn kernels, eggs and milk along with all bar approximately 30g of the grated cheese and mix for 10 seconds, speed 4 on REVERSE.
- Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, speed 5 on REVERSE.
- Divide the mixture between the paper muffin cases and top with a little extra grated cheese and chopped parsley.
- Bake for 20 minutes or until golden and cook through when tested with a skewer.
Lisa
I enjoyed making these and they tasted pretty good as well. My only suggestion for next time I make them is to add a little bit more milk as I found the mixture to be a bit dry.
They tasted like savoury scones so were a winner.