Description
Fluffy, cheesy, and packed with corn and spring onions, these savory muffins are perfect for brunch, lunchboxes, or a warm afternoon snack. Serve them fresh from the oven with a smear of butter — they disappear fast!
Ingredients
Units
Scale
- 4 cups blending flour (or cake flour, both work fine)
- 30 ml (2 Tbsp) baking powder
- 10 ml (2 tsp) salt
- 3 1/2 cups grated cheddar cheese
- 2 tins sweet corn kernels, drained
- 8-10 spring onions, finely chopped
- Ground coriander, to taste
- 500 ml (2 cups) buttermilk
- 2 eggs, lightly beaten
- 160 ml (2/3 cup) oil (canola or sunflower works well)
Instructions
- Preheat your oven to 400°F (200°C). Line or grease your muffin tin. I like using paper liners because cleanup’s a breeze.
- In a big mixing bowl, add 4 cups of flour, 30 ml of baking powder, 10 ml of salt, 3 ½ cups of grated cheddar, and 2 tins of corn. Give it a quick mix, so the cheese doesn’t clump.
- Toss in the chopped spring onions and a good pinch (or two) of ground coriander for that cozy hint of warmth.
- In another bowl, whisk together 500 ml buttermilk, 2 beaten eggs, and 160 ml oil until it looks smooth and creamy.
- Pour the wet ingredients into the dry mix. Stir gently; just enough to combine everything. Don’t overmix, or your muffins might turn dense.
- Spoon the batter evenly into your prepared muffin tin. It’ll fill about 32 muffin cups.
- Bake for 18–20 minutes, until they’re puffed and golden on top.
- Let them rest for 5 minutes in the tin before transferring to a rack. They’re irresistible warm, especially with a little butter melting into every bite.
Notes
Created, prepared, tried, and tested by Esme, SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes. I received the original recipe from my brother from AUS, but adapted it to our own taste and preference.
