Cheesy Corn Muffins

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Great to add to lunchboxes
Preparation time20 minutes
Cooking time25 minutes


  • 1 cup self-raising flour
  • ¼ cup grated cheddar cheese
  • 125g can corn kernels, drained
  • 2 green spring onions, thinly sliced
  • ½ cup milk
  • 1 egg
  • 40g butter, melted
  • 2 teaspoons polenta
  • 2 tablespoons extra grated cheddar cheese


  1. Preheat oven to 250°C. Lightly grease a 6-hole muffin pan.
  2. Place flour, cheese, corn, green onions and butter in a bowl.
  3. Whisk the milk and egg in a jug. Add to the flour mixture and stir until just combined.
  4. Divide mixture into prepared pan. Sprinkle with polenta and extra cheese.
  5. Place muffins into the oven. Reduce temperature to 180°C.
  6. Bake for 25 minutes or until just cooked. Remove immediately from pan and cool on a wire rack.