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Cheese and Sweet Corn Muffins

These Cheese and Sweet Corn Muffins are tasty savouries that make a perfect after-school treat for your children - served warm straight from the oven, there's an oozy chunk of melted cheese in the middle. They're great to add to the lunch box as a quick meal.



  • 5300g self-rising flour (white or wholemeal)

  • 2 tsp baking powder

  • Pinch of salt

  • 1 tsp sugar

  • 100g mature cheddar cheese, grated

  • 100g canned sweetcorn, drained

  • 60g Salted butter

  • 1 tsp English mustard

  • 200g FRUGURT Dahi (Plain Unsweetened Yogurt)

  • 175ml Milk

  • 1 egg

  • 1tbsp chopped fresh chives

  • 50g (2oz) mature cheddar cheese, cut into 12 small chunks


  • Preheat the oven to 200℃/gas mark 6. In a bowl mix together the flour, baking powder, salt, sugar, grated cheese and sweet corn.
  • Melt the salted butter then mix in the mustard, FRUGURT Dahi, milk, egg and chives. Pour the cheese mixture into the flour and mix it together a little.
  • Lightly grease a 12-hole muffin tin and spoon in a little bit of the batter. Drop a small cube of cheese in the centre of each muffin then top up with the rest of the batter.
  • Bake in the oven for 20-25 minutes until golden, then slip them out onto a wire rack to cool slightly. They're best served warm.
  • You could try a couple of different spins on this recipe, such as:
    - Lightly fry a couple of rashers of streaky bacon, then chop and add to the muffin mixture before baking.
    - Swap the sweetcorn for a diced chopped tomato/ red capsicum.
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