Savoury Cheese And Corn Muffins

Yields 12


  • 225g Self raising flour
  • 90g Oats
  • 120g Grated low fat cheddar cheese
  • 1 can (125g) Corn kernels, drained
  • 2 Green onions (Shallots), finely chopped
  • 2 Eggs, beaten
  • 60g Butter Or margarine, melted
  • 190ml Low fat milk


  1. Preheat oven to 180°C. Using baking paper cut 12 squares, measuring 15cm x 15cm. Push into a 12-hole (1/3 cup/80mL) muffin pan.
  2. Place flour, Oats, ¾ cup (90g) cheese, corn and green onions into a medium bowl; pour over combined eggs, butter and milk; mix just until combined; divide mixture evenly between muffin pan; sprinkle with remaining cheese.
  3. Bake 25 minutes or until puffed and golden. Serve warm for afternoon tea.