Cheese & Corn Muffins

Recipe Image

Savory muffins are a great way to start the day – I think of them as being halfway between toast and sweet muffins. These are particularly mouthwatering spread with cream cheese.

  • Makes: 12
  • Preparation Time: 15 minutes
  • Cooking time: 20 – 25 minutes
  • Wheat Free, Vegetarian
  • Preheat oven to oven to 190°c/375°f/Gas mark 5, and line a 12-hole muffin tin with muffin cases.
  • 50g brown rice flour
  • 1 teaspoon bicarbonate of soda
  • 50g fine polenta
  • 75g parmesan, grated
  • 2 spring onions, finely chopped
  • 400g tin sweetcorn kernels
  • 125ml buttermilk – (alternatively use 100ml skimmed milk mixed with 1 tablespoon of soured cream, white wine vinegar or lemon juice)
  • 60ml sunflower oil
  • 2 free-range eggs, beaten

Jennifers Tips

This recipe can also be used to make a nourishing and delicious breakfast loaf. Pour the mixture into a 1lb loaf tin and bake for 30 minutes, or until a skewer inserted comes out clean. Slice and serve with scrambled eggs.

Photo and recipe taken from The Balance Diet Cookbook.

  • Sieve the flour and bicarbonate of soda into a large mixing bowl.
  • Add the polenta, parmesan, spring onions and half of the corn kernels, and stir well to combine.
  • Place the buttermilk in a blender or food processor with the remaining sweetcorn kernels and blend until quite smooth.
  • Pour the milk mixture into a bowl and add the oil and eggs. Mix well.
  • Pour the wet mixture into the dry ingredients, and stir gently, until just combined.
  • Spoon the batter into the muffin cases and place in the oven for 20 minutes or until a skewer inserted into the center comes out clean.
To Serve
  • Leave to cool for about 5 minutes, then serve while still warm.