cooco logo
Search icon
Notification icon
Cheese & chive cornbread muffins

Cheese & chive cornbread muffins

By Zoe Ranong
10’ Prep time
35’ Cook time
45’ Total time
171 Calories
1 Serving

Summary

Great for picnics and packed lunches, these make a welcome change from cheese scones or sandwiches.
Zoe Ranong 0 Followers

Step by Step

Check circle icon

Step 1

Preheat the oven to 200ºC, gas mark 6. Butter a 12-hole muffin tin. Strip the kernels from the cobs.
Check circle icon

Step 2

Melt the butter in a large pan over a low heat. Add the sweetcorn and salad onions and cook for 5 minutes, until the sweetcorn is light golden and soft. Remove from the heat and stir in the remaining ingredients, in the order listed, until well combined.
Check circle icon

Step 3

Spoon the mixture into the prepared muffin tin and sprinkle with the extra 25g cheese. Bake for 20-25 minutes, until risen and golden. Leave to cool in the tin for 5 minutes, then move to a wire rack.

Ingredient

  • Essential waitrose salad onions
    Essential waitrose salad onions
    4
  • Plain flour
    Plain flour
    100 grams
  • Chives
    Chives
    25 grams
  • Unsalted butter
    Unsalted butter
    65 grams
  • Baking powder
    Baking powder
    1.5 tsp
  • Green chilli
    Green chilli
    1
  • Waitrose mature cheddar cheese
    Waitrose mature cheddar cheese
    50 grams
  • Waitrose british blacktail free range medium eggs
    Waitrose british blacktail free range medium eggs
    2
  • Essential low fat natural yogurt
    Essential low fat natural yogurt
    350 grams
  • Essential sweetcorn
    Essential sweetcorn
    1 pack
  • Sea salt flakes
    Sea salt flakes
    0.5 tsp
  • Polenta valsugana
    Polenta valsugana
    125 grams

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant