Cheese and Corn Muffins
These easy Cheese and Corn Muffins make a great side dish to your favourite soup or casserole and they are also a yummy savoury lunchbox snack. Both regular and Thermomix instructions included.
Servings: 24 Muffins
Calories: 98kcal
Cost: $10
Equipment
- 2 x Muffin Trays
Ingredients
- 2 cups self raising flour 300 grams
- 1 tablespoon onion flakes
- 1 teaspoon garlic powder
- 1 cup grated tasty cheese 80 grams
- ½ cup grated parmesan cheese 40 grams
- 1 cup corn kernels 200 grams
- 2 eggs 70 gram eggs
- 75 grams butter melted
- ¾ cup milk 180 grams
- 2 tablespoon parsley finely chopped - optional
Instructions
- Preheat your oven to 190 degrees celsius (fan-forced) and line 2 x 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.
Thermomix Instructions
- Preheat your oven to 190 degrees celsius (fan-forced) and line 2 x 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.
Notes
Garnish with a sprig of parsley before placing into the oven if desired.
You can also use either tinned or fresh corn for this recipe, it really doesn't matter!
Store cooked muffins in an airtight container at room temperature and enjoy within three days. You can store savoury muffins in the fridge and enjoy them within four - five days.
These muffins are also freezer friendly, making them a handy snack to fill hungry little tummies.
This recipe will make approximately 24 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.
Nutrition
Calories: 98kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 108mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 0.2mg