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Fresh Corn and Cheddar Muffins

Quiche 'n' Tell
Easy, cheesy sweet corn muffins
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 250 g fresh tender corn kernels removed from the cob
  • 50 g all-purpose plain flour
  • 100 g high bran whole wheat flour
  • 180 g sharp cheddar cheese crumbled
  • 120 ml milk
  • 60 ml olive oil
  • 1 large egg
  • 1/2 tsp chilli flakes
  • 1 tbsp fresh or 1/2 tsp dried oregano
  • 1 tsp baking powder
  • 1/2 tsp soda bicarb
  • salt


  • Preheat the oven to 200 degrees C and lightly spray or butter a muffin tin.
  • In a food processor, roughly pulp 200 g of the corn to a coarse purée.Set aside the remaining corn for later.
  • In a large bowl sift together the flours, salt, baking powder, soda bicarb and chilli flakes.
  • In another bowl whisk together the milk, olive oil and egg. Mix in the pureed corn, oregano and crumbled cheese.
  • Mix the dry ingredients into the wet ingredients and finally add the corn.
  • Fill mold with the mixture till 3/4 full and bake for 20 minutes till done.


These cook very quickly so check at 15 minutes if you have a very hot oven.
These are delicate when warm, so handle them gently while removing from the molds.