These light and delicious Corn and Cheese Muffins are a fantastic lunchbox addition. Swap out a sandwich for these savoury muffins or make them mini size for a bite size, flavour packed snack.
Muffins are a serious staple in my house. They are so versatile, come together in no time at all. They are a great grab and go option and freezer friendly to boot. Really, what’s not to love about them? And I am sure you will love these Corn and Cheese Muffins.
It is just a pity that Mr 7 does not love savoury muffins 🙄. For this reason I often make some of the batch as mini Corn and Cheese Muffins so that way there is less waste and I am still exposing him to them. The twins quite like savoury muffins and so do hubby and I so at least we have these for our lunches.
Freezing the Corn and Cheese Muffins
These muffins freeze well. To freeze, cool them completely then place into a reusable ziplock bag or container. You can freeze for two-three months. When you want to use them, either defrost overnight in the fridge or reheat in the microwave for 20-30 seconds, depending on your microwave.
Serving Ideas
You can serve these Corn and Cheese Muffins instead of a sandwich in the lunchbox. Or serve them with a soup for a hearty lunch or dinner. They would be delicious with my Creamy Tomato Soup. You could halve and spread with butter or with a herbed cream cheese would also also be delicious. To make a herbed cream cheese take two-three tablespoons of cream cheese and mix through soft herbs such as dill, chives or basil.
A Note on the Corn Kernels
I use fresh corn kernels for these muffins. If fresh is not available I would recommend canned over frozen as I find frozen corn is a little tasteless. To prepare the corn for this recipe, I boil the corn on the cob for two-three minutes before cooling and slicing off the kernels.
These light and delicious Corn and Cheese Muffins are a fantastic lunchbox addition. Swap out a sandwich for these savoury muffins or make them mini size for a bite size, flavour packed snack.
Ingredients
Scale
1 cup milk
1/2 cup olive oil
1/2 cup ricotta
1 egg
1/2 cup creamed corn
1/2 cup corn kernels
1/2 cup cheddar cheese
1 spring onion finely chopped
1 tbsp finely chopped chives
salt and pepper (optional)
2 cups self raising flour
Instructions
Preheat an oven to 180c line and grease and line your muffin tin
Whisk the milk, oil, ricotta and egg to make a smooth liquid
Add in the creamed corn, corn, cheese, spring onions chives and salt and pepper and stir to combine
Carefully mix through the flour until just combined, ensuring you do not over-mix
Spoon the mixture evenly into the prepared muffin tins
Bake for around 15 to 18 minutes or until the muffin springs back when touched and a skewer inserted into the centre of the muffin comes out clean.
Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely
Keywords: Savoury Muffins; Corn and Cheese Muffins; Muffins
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Has anyone tried these with gluten free SR flour. If so how did they turn out and any change to quantity needed? Would like to make for a gluten free friend
You can replace the ricotta with greek yogurt or cottage cheese. I would probably not recommend substituting the creamed corn but if you need to you can add the same amount of corn kernels. You would probably need to add some more milk or greek yogurt/cottage cheese to as the creamed corn adds extra moistness to the bake. Thanks, Bernadette
Hi! I'm Bernadette and I love sharing recipes that are easy and can be made with your kids. My aim is to share with you (generally) nutritious, (always) delicious food that my family eats (mostly – I have young children that sometimes hunger strike for no reason).
Has anyone tried these with gluten free SR flour. If so how did they turn out and any change to quantity needed? Would like to make for a gluten free friend
I am not sure if anyone has tried. Generally you can do a direct one to one swap with the pre-made GF mixes. Hope that helps! Bernadette
These look delicious, I think I’ll try with greek yoghurt
★★★★
Hope you enjoy! Bernadette x
Hey! What can I replace ricotta and creamed corn with?
Thanks!
You can replace the ricotta with greek yogurt or cottage cheese. I would probably not recommend substituting the creamed corn but if you need to you can add the same amount of corn kernels. You would probably need to add some more milk or greek yogurt/cottage cheese to as the creamed corn adds extra moistness to the bake. Thanks, Bernadette