Xander and I love experimenting in the kitchen together, and sometimes I like a savoury snack rather than a sweet one, so I thought we’d play around with an idea for savoury muffins and this is what we came up with. It’s a very simple recipe and it turned out delicious! Xander even enjoyed licking the batter off the spoon before it was cooked (he likes to do that with cakes, but I didn’t expect it with savoury muffins!)
Cheese, Onion and Sweetcorn Savoury Muffins
Makes 4 muffins
- 30g onion
- 30g sweetcorn
- 30g cheese
- 60mls skimmed milk
- 60g self raising flour
- 1 egg
- pinch of mixed herbs
- Preheat oven to 200C
- Dice the onion as finely as you can, and grate the cheese on the finest grate setting.
- Lightly beat the egg and milk together, then add the onion, sweetcorn, cheese, herbs and flour, and mix well.
- Spoon into four cupcake cases.
- Bake for 25-30 minutes, or until cooked through and golden on top.
Info for your food diary (per serving):
- Calories: 120
- Carbs: 14g
- Fat: 5g
- Sat Fat: 1g
- Protein: 6g
- Sodium: 8g
These values are based on the products I used – Asda Smart Price flour and Asda Mature Scottish Cheddar (the rest are generic) – please remember to adjust the values according to the products you use – these are only a basic indication. I think a touch of broccoli and/or carrot might work well. I also like using courgette in recipes like this, so I might try adding some of those next time. If you like extra cheesy, use an extra mature cheddar and perhaps a touch of parmesan, but remember to adjust your values!
These turned out fluffy and light and just the right size to pop in a lunch box. Xan’s not keen on sweetcorn, but he only picked out a couple of pieces that he spotted in his muffin and ate the rest no bother. I’ll definitely be making these, and variations on this recipe, again – sometimes it’s nice to have a savoury snack instead of something sweet and these just hit the spot!