favorite
print
rate
Prep 15 minutes
Total 35 minutes
makes muffins
US | Metric
Ingredients
  • 225 g self-raising flour, white or wholemeal
  • 2 tsps baking powder
  • 100 g polenta or semolina
  • 150 g grated cheese
  • 150 g sweetcorn
  • 2 eggs
  • 250 ml natural yoghurt
  • 80 ml olive, sunflower or rapeseed oil
  • 2 tbsps chopped chives, basil or parsley
  • 1 pinch sea salt
Optional extras
  • 75 g chopped ham, salami or chorizo
  • 1 handful grated carrot or courgette
Savoury Cheese and Sweetcorn Muffins Savoury Cheese and Sweetcorn Muffins

Savoury Cheese and Sweetcorn Muffins

We all need some snack ideas to save us and the kids resorting to the biscuit tin or a bag of crisps.  These delicious savoury muffins are easy to make, and far healthier than a sweet version.



  1. Pre-heat the oven to 180℃/160℃ fan / gas 4.
  2. Line a 12-hole muffin tin with paper cases.
  3. Mix together the flour, baking powder, polenta or semolina and herbs in a large mixing bowl.
  4. In a separate bowl lightly mix together two-thirds of the cheese and all the remaining ingredients. Pour into the dry ingredients and mix quickly and lightly to form a lumpy batter. Over mixing will give heavy muffins when cooked.
  5. Spoon into the muffin cases and scatter the remaining cheese on to.
  6. Place in the oven and cook for 20 minutes until risen and golden. Cool slightly and serve warm cool.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Savoury Cheese and Sweetcorn Muffins

We all need some snack ideas to save us and the kids resorting to the biscuit tin or a bag of crisps.  These delicious savoury muffins are easy to make, and far healthier than a sweet version.


favorite
print
rate
Prep 15 minutes
Total 35 minutes
makes muffins
US | Metric
Ingredients
  • 225 g self-raising flour, white or wholemeal
  • 2 tsps baking powder
  • 100 g polenta or semolina
  • 150 g grated cheese
  • 150 g sweetcorn
  • 2 eggs
  • 250 ml natural yoghurt
  • 80 ml olive, sunflower or rapeseed oil
  • 2 tbsps chopped chives, basil or parsley
  • 1 pinch sea salt
Optional extras
  • 75 g chopped ham, salami or chorizo
  • 1 handful grated carrot or courgette
  1. Pre-heat the oven to 180℃/160℃ fan / gas 4.
  2. Line a 12-hole muffin tin with paper cases.
  3. Mix together the flour, baking powder, polenta or semolina and herbs in a large mixing bowl.
  4. In a separate bowl lightly mix together two-thirds of the cheese and all the remaining ingredients. Pour into the dry ingredients and mix quickly and lightly to form a lumpy batter. Over mixing will give heavy muffins when cooked.
  5. Spoon into the muffin cases and scatter the remaining cheese on to.
  6. Place in the oven and cook for 20 minutes until risen and golden. Cool slightly and serve warm cool.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.