Savoury Cheese and Corn Muffins


  • 1 1/2 cups (225g) Self Raising Flour
  • 1 cup (90g) Oats
  • 1 cup (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
  • 3/4 cup (190mL) Low Fat Milk


  • 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.
  • Place flour, Oats, 3/4 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.
  • Bake 25 minutes or until puffed and golden. Serve warm for afternoon tea.