Name: Cheesy cornbread muffins
Cook time: 45 min
Total time: 45 min
Yield: Makes 12–18 muffins (depending on the size you make)
Ingredients: 1 tbsp baking powder; flaked sea salt; 165 g/5¾ oz sweetcorn (tinned is perfect); 3 eggs; 50 g/1¾ oz Cheddar cheese, grated; 150 ml/5 fl oz/⅔ cup milk; 200 ml/7 fl oz/scant 1 cup buttermilk; 100 g/3½ oz plain (all-purpose) flour; 175 g/6 oz fine polenta (cornmeal); 75 ml/2½ fl oz rapeseed (canola) or olive oil; 50 g/1¾ oz feta cheese, crumbled; 3 spring onions (scallions), finely chopped

Preparation info

Makes
12–18
muffins (depending on the size you make)

Difficulty
Easy
Ready in
45 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

After school, sport, activity or club… the one thing most of us struggle with is finding a suitable savoury snack that’s not packed with salt and fat. It’s so easy to grab a bag of crisps or bought pastry, but with a little pre-planning, this is where these muffins work really well for the kids and adults, too.

The muffins are also really delicious served warm for brunch/lunch, with some ham, eggs and/or grilled tomatoes with some chipotle mayonnaise on the side.