Cheddar & Corn Muffins

These tasty savoury muffins are a lovely after-school treat for your children – served warm straight from the oven, there’s an oozy chunk of melted cheese in the middle. They make a great lunchbox filler too.

  • 1 hr
  • Serves 12
  • 3 pan
  • Vegetarian
  • Beginner

Ingredients

300g (10oz) self-raising flour (white or wholemeal)

2 tsp baking powder

Pinch of salt

1tsp sugar

75g (3oz) mature cheddar cheese, grated

75g (3oz) canned sweetcorn, drained

60g (2oz) Yeo Valley Butter

1 tsp English mustard

150g (5oz) Yeo Valley Greek Style Natural Yogurt

175ml (6floz) Yeo Valley Whole Milk

1 egg

1tbsp chopped fresh chives

50g (2oz) mature cheddar cheese, cut into 12 small chunks

Method

    1. Preheat the oven to 200ºC/gas mark 6. In a bowl mix together the flour, baking powder, salt, sugar, grated cheese and sweetcorn.
    2. Melt the butter then mix in the mustard, yogurt, milk, egg and chives. Pour the butter mixture into the flour and mix it together a little.
    3. Lightly grease a 12-hole muffin tin and spoon in a little bit of the batter. Drop a small cube of cheese in the centre of each muffin then top up with the rest of the batter.
    4. Bake in the oven for 20-25 minutes until golden, then slip them out onto a wire rack to cool slightly… they’re best served warm.

You could try a couple of different spins on this recipe, such as:
– use self-raising wholemeal flour for a different flavour and longer-lasting energy.
– lightly fry a couple of rashers of streaky bacon, then chop and add to the muffin mixture before baking.
– swap the sweetcorn for a diced chopped tomato.

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