Savoury Muffins with Cheese and Sweetcorn
These savoury muffins with cheese and sweetcorn are a delightful addition to any meal, bursting with flavor and texture, perfect for breakfast, brunch, or as a snack.
Equipment
- Mixing Bowl
- Muffin Tin
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and texture.
- 2 tablespoons Baking Powder Leavening agent for light and fluffy texture.
- 1 teaspoon Baking Soda Enhances rise and soft crumb.
- 1 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 1 cup Milk Adds moisture to the batter.
- 1 large Egg Acts as a binding agent.
- 1/4 cup Vegetable Oil Keeps muffins moist.
Mix-ins
- 1 cup Sharp Cheddar Cheese, grated Provides bold flavor.
- 1 cup Sweetcorn Adds natural sweetness and texture.
- 1/4 cup Chives or Spring Onions, chopped Optional for added flavor.
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a standard muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the grated cheddar cheese and sweetcorn to the dry mixture and toss gently.
- In a separate bowl, whisk together the milk, beaten egg, and vegetable oil until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20 to 25 minutes, or until golden brown and a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store in an airtight container for later.
Notes
These muffins can be frozen and reheated for a quick snack or meal.