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Savoury muffins with smoked cheese

Name: Savoury muffins with smoked cheese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 8-10
Ingredients: 250g plain white organic flour; 125g polenta (we used coarse polenta); 4 tsp baking powder; 100g cooked and cooled sweetcorn kernels, or tinned and drained; 150g grated smoked Ashdown Foresters organic cheese or smoked Cheddar or try your own favourite, plus 100g for topping; 2 medium organic eggs; 200ml milk; 30g unsalted butter, melted, or 65ml sunflower oil

Published: 30 Nov 03
Updated: 18 Mar 24

muffins

This light, savoury muffin recipe is the perfect lunchtime snack – with a lovely smoked cheese flavour.

muffins

Easy
December 2003

Test kitchen approved

Serves 8-10
Hands on time 30 mins, plus 20 mins baking time

This light, savoury muffin recipe is the perfect lunchtime snack – with a lovely smoked cheese flavour.

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Ingredients

250g plain white organic flour
125g polenta (we used coarse polenta)
4 tsp baking powder
100g cooked and cooled sweetcorn kernels, or tinned and drained
150g grated smoked Ashdown Foresters organic cheese or smoked Cheddar or try your own favourite, plus 100g for topping
2 medium organic eggs
200ml milk
30g unsalted butter, melted, or 65ml sunflower oil

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Line a 12-hole muffin tin with paper cases or squares of baking paper. In a mixing bowl, combine all the dry ingredients well. Make a well in the centre.
Mix together the corn kernels, cheese and all the wet ingredients in a glass jug – don’t overbeat, just loosely incorporate them – and pour into the well, mixing quickly and lightly to a lumpy batter. If the mixture doesn’t drop easily add a little more liquid.
Plop a heaped dessertspoonful into each paper case, top with the rest of the grated cheese and bake on the middle shelf for about 20 minutes or until well risen and golden. Serve warm.