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Corn and Cheese Muffins

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These Corn and Cheese Muffins are super easy, quick, and filling. Suitable for a snack or with your afternoon coffee.


  • 4 cups blending flour (cake flour will also work)
  • 30ml baking powder
  • 10ml salt
  • 3½ cups grated cheddar cheese
  • 2 tins of sweet corn kernels, drained
  • 8-10 finely chopped spring onions
  • Ground coriander to taste
  • 500ml buttermilk
  • 2 eggs, beaten
  • 160ml oil


  1. Combine the flour, baking powder, salt, cheese, and corn in a bowl.
  2. Mix through the chopped spring onions, and add a pinch or two of coriander.
  3. Combine the buttermilk, egg, and oil and mix well.
  4. Add to the dry ingredients and mix to combine.
  5. Spoon the mixture into a well-greased muffin tin, or as I have done, in cupcake liners.
  6. Bake at 400°F for 18-20 minutes.
  7. Remove and cool in the tin for 5 minutes before removing to a cooling rack.
  8. Delicious served warm with butter.

Makes 32

The recipe received from my brother from AUS
Modified, Prepared, tried, and tested by Esme Slabs

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