These muffins taste delicious warm with melty middles from the oven, or you can bake in batches to freeze at the weekend and they’ll defrost in the children’s lunchbox by midday keeping everything else lovely and cool! A great one to make with the children this summer, and ideal for picnics.
Smokey Sweetcorn Lunch Muffins
Makes 4 large or 6 smaller muffins
Ingredients
150g self-raising flour
1 tsp baking powder
1 tsp smoked paprika
45g butter at room temperature
1 egg
160ml milk
5 chives, finely chopped
3 tbsp. tinned sweetcorn, drained
40g Cheddar, cubed
Method
1. Pre-heat the oven to 170C. Prepare a muffin tin with cases.
2. Mix the flour, baking powder and paprika in a large mixing bowl.
3. Mix the softened butter with the egg and milk, then stir in the chives.
4. Slowly combine the wet mixture with the flour mix until well combined, then stir through the sweetcorn.
5. Spoon a little of the mixture into each cupcake case then press a cube of cheese into the top of each.
6. Cover the cheese with the remaining mixture, then level off.
7. Bake for 30 minutes until the muffins are well-risen and lightly browned.
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Smokey Sweetcorn Lunch Muffins
Makes 4 large or 6 smaller muffins
Ingredients
150g self-raising flour
1 tsp baking powder
1 tsp smoked paprika
45g butter at room temperature
1 egg
160ml milk
5 chives, finely chopped
3 tbsp. tinned sweetcorn, drained
40g Cheddar, cubed
Method
1. Pre-heat the oven to 170C. Prepare a muffin tin with cases.
2. Mix the flour, baking powder and paprika in a large mixing bowl.
3. Mix the softened butter with the egg and milk, then stir in the chives.
4. Slowly combine the wet mixture with the flour mix until well combined, then stir through the sweetcorn.
5. Spoon a little of the mixture into each cupcake case then press a cube of cheese into the top of each.
6. Cover the cheese with the remaining mixture, then level off.
7. Bake for 30 minutes until the muffins are well-risen and lightly browned.
Pin it for later:
Recipe courtesy of Cookery Doodle Doo