Savoury cheese and sweetcorn muffins

2006 Best British Cheese Recipe Competition


 4oz mature cheddar (grated)
1 mug frozen sweetcorn kernals (defrosted)

1 small onion chopped

1 small chilli diced

2 large free range egg (beaten)

3floz milk

5oz butter (melted)

10oz self raising flour (sieved)

 Fresh grinded black pepper

1 pinch of paprika

1 teaspoon dijon mustard

1/2 teaspoon dried parsley

12 muffin cases


These muffins are best made in a food processor. Put the sweetcorn into the bowl of the processor, except for two tablespoons. Now add all other ingredients and process until well mixed into a thick batter and then add the reserved sweetcorn and mix with a spoon. Divide the mixture between the 12 muffin cases (put the cases into a 12 cup muffin pan). Bake in a pre-heated oven, gas mark 5 for 20 mins, turn the pan around and leave it for a further 5-8 mins, until well risen and golden brown on top.


To serve

Warm as a delicious afternoon snack or for a great packed lunch addition


Inspiration for this recipe: My boyfriend loves muffins, I like savoury things, so decided to concoct this. It went down very well with him and me, so I still make them from time to time.