Savoury Muffins with Cheese and Sweetcorn

A quick and simple Savoury Muffins recipe. Packed with Cheese and Sweetcorn, these vegetarian bakes make a brilliant lunchbox filler, picnic pack up or breakfast for kids and grown ups too.

INGREDIENTS

Dry ingredients
250 g Self raising flour
1 tsp Baking powder
1 tsp Salt
200 g Grated cheese
160 g Can of Tinned Sweetcorn Drained
25 g Fresh chives Chopped finely

Wet ingredients
2 Eggs Beaten
100 ml Oil Sunflower or vegetable
250 ml Milk Semi skimmed or whole milk

Also
1 tbsp Oil to brush the tin
Optional
Spring onions (green onions/scallions), red onion, cooked bacon, peppers, spinach

METHOD

1. Preheat the oven to 200C.
2. Brush the inside of a muffin tin well with oil.
3. Mix all of the dry ingredients in one bowl.
4. Mix all of the wet ingredients in a bowl or jug, and stir until well mixed.
5. Plop the wet mixture into the dry and mix until totally combined. (Don’t over mix, but do check thoroughly as there are often pockets of dry flour hiding!)
6. Scoop into the 12 muffin holes and bake for 20 – 25 minutes or until golden brown.