Corn Cheese Muffin Recipe
Cheese Muffin is perfect teatime bites loaded with cheese, sweet corn and fresh herbs. Learn how to make corn cheese muffins in a few simple steps.
Servings: 6 Muffin
Calories: 212kcal
Equipment
Ingredients
1 Cup = 250 ml iquid, 200 g flour
Dry Ingredients:
- 1 Cup all purpose flour (maida)
- 1 ½ teaspoon Baking Powder
- ¼ Cup corn kernels
- 1 teaspoon red chili flakes
- 1 teaspoon dry or fresh oregano
- Salt to taste
- ¼ Cup grated cheese (any hard cheese)
- ½ Cup chopped parsley or basil or coriander
Wet Ingredients:
- ¼ Cup extra virgin olive oil
- 2 eggs, at room temperature
- ¼ Cup milk, at room temperature
Instructions
- Preheat oven at 180 degree celsius. Line muffin tray with paper liners or grease lightly with olive oil.
- In a bowl whisk milk and olive oil until combined well using hand blender.
- Add eggs and whisk again for 2 – 3 minutes. Keep aside.
- In a separate bowl sift flour, baking powder, salt together.
- Combine flour and egg mixture to form a smooth batter for the bread.
- Next add corn kernels, grated cheese, red chilli flakes and chopped herb mix in the flour muffin batter. Stir to combine.Do not over mix the batter and make sure no lumps of flour remain in the batter.
- Fill the muffin cups ¾ with the muffin batter. Bake in the preheated oven for 20 – 25 minutes. Insert toothpick to check for doneness.
- Once baked, transfer cheese muffins to a wire rack to cool down.
- Serve Corn Cheese Muffin warm or store in an airtight container in the fridge.
Video
Notes
- Make sure all the ingredients are at room temperature before preparing the batter.
- Cheese also has some amount of salty flavor so add the salt in the batter accordingly.
- Store cheese muffins in an airtight container for 2 – 3 days in the fridge. Reheat muffins in the microwave for 1 – 2 minutes before serving.
Nutrition
Calories: 212kcal | Carbohydrates: 19g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 77mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 2mg