Description
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