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Cheese and Sweetcorn: One of my favorite combinations

This recipe is for entertaining friends and/or family, having something to nibble in your home, giving as a gift, or serving as a light summer meal. Cheese and Sweetcorn Muffins are delicious any time of the day.

Did you know: The word muffin is thought to come from the Low German muffen, meaning “little cakes”. Recipes for muffins appear in British cookbooks as early as 1758. – According to Wikipedia

The recipe that I’m sharing here today, came from a lady at a church gathering. She was so kind as to share her “go-to-recipe” with us anonymously.

Ingredients:

250 g Self Raising Flour
1 tsp Baking Powder
1 tsp Salt
200g Mature cheddar cheese (grated)
160 g Sweetcorn (1 tin)
25 g Chopped chives (optional)
2 Eggs
100 ml Sunflower or Canola oil
250 ml Milk

(Optional: Red onion, cooked bacon, peppers, spring onion)

How to make the muffins:

Preheat oven to 200 C
Coat inside of muffin tins with oil or Spray and Cook
Mix all the ingredients together (Don’t over mix)
Scoop into 12 muffin holes and bake for 20 – 25 min until golden brown.

It is that easy!

Serving suggestion:

Serve with grated cheese and/or strawberry jam.

Yes, strawberry jam – strangely enough, this muffin works well with both sweet and savory if you bake the standard recipe as above. 🙂

Cheese and Sweetcorn Muffins – can be Cheese and Bacon Muffins or Onion and Pepper Cheese Muffins. It all depends on the ingredients that you add.

Anna C