Sweetcorn Muffin Recipe

Golden, cheesy and bursting with sweetcorn flavour, these muffins are perfect for a warm, buttery snack or a tasty side to your favourite meal.

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2 cup Self-raising Flour
1 cup Cheese (grated)
2 Eggs (extra large)
1 tin Cream-Style Sweetcorn
1/2 tsp Salt

Preheat your oven to 200°C and lightly grease a 12-hole muffin tin.
In a large mixing bowl, combine 2 cups self-raising flour and 1 cup grated cheese.
In a separate bowl, beat 2 extra-large eggs and stir in 1 tin cream-style sweetcorn and 1/2 tsp salt.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups.
Bake for about 15 minutes or until cooked through and golden brown.
Leave to cool for a few minutes before carefully turning out. Serve warm with butter and extra cheese.

Add a little spice – Mix in a pinch of paprika or chilli flakes for a subtle kick.
Use mature cheddar – Stronger cheese will give these muffins a richer, deeper flavour.
Don’t overmix – Stir the batter until just combined to keep your muffins light and fluffy.

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