Cheddar Cheese & Corn Muffins
Member recipe

Cheddar Cheese & Corn Muffins

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(3 ratings)

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Serves 1 - 12 Muffins

These delicious cheesy corn muffins make a perfect healthy treat for children. Served warm straight from the oven they contain a scrummy chunk of melted cheese in the middle.

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  • 300g self-raising flour (white or wholemeal)
  • 2 tsp baking powder
  • Pinch of salt
  • 1tsp sugar
  • 75g Yeo Valley Organic Mature cheddar cheese, grated
  • 50g Yeo Valley Organic Mature cheddar cheese, cut into 12 small chunks
  • 75g canned sweetcorn, drained
  • 60g Yeo Valley Organic Butter
  • 1 tsp English mustard
  • 150g Yeo Valley Organic Greek yogurt
  • 175ml Yeo Valley Organic milk
  • 1 egg
  • 1tbsp chopped fresh chives


    1. Preheat the oven to 200C/gas mark 6.
    2. Mix together the self-raising flour, baking powder, salt, sugar, grated cheese and sweetcorn in a bowl.
    3. Melt the butter then mix in the mustard, yogurt, milk, egg and chives. Pour the cheese mixture into the flour and mix briefly to combine. Spoon a small amount of the batter into lightly greased muffin tins. Place a piece of cheese in the centre of each muffin then top with the remaining batter.
    4. Bake in the oven and bake for 20-25 minutes until golden. Remove and place on a wire rack. Serve warm.

Comments, questions and tips

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Silvia Ercole's picture
Silvia Ercole
27th May, 2018
This is my kids’ favourite savoury muffin recipe. I don’t use branded ingredients and I just grate up all the cheese and put it in step one (I don’t bother with the cubed bit of cheese in the middle). I use dried chives and they work fine. It’s a great lunchbox pleaser.
Cooky Blokey
13th Jun, 2015
Pretty good recipe, but not flavourful enough. Next time I might add parmesan to lift the cheesey flavour. These were good with sour cream and chive dip.
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