Corn and cheese savoury muffins

Corn and cheese savoury muffins

Corn and cheese savoury muffins

These versatile corn and cheese savoury muffins are the perfect snack for when you’re out-and-about. They are delicious for the lunch box, and make a great breakfast too! What’s not to love about these ‘eat anywhere’ bites?

makes: 12
prep: 0:35

cook 0:20


  • 1/2 cup polenta
  • 1/2 cup (125ml) milk

  • 200g jar of sun-dried tomatoes, drained and finely diced

  • 1 small red onion, diced finely

  • 1 x large tin (375g) corn kernels, drained

  • 1 cup ricotta

  • 1 1/2 cups (225g) wholemeal self-raising flour

  • 1/3 cup and 1 tbsp (100g) butter, melted

  • 2 eggs

  • 12 cubes (2cm x 2cm) tasty cheese, plus extra 1/4 cup tasty cheese, grated (for topping)


  1. Preheat oven to 200C (180C fan-forced).
  2. Grease and line a 12-hole muffin tray with large patty cases.
  3. Put polenta into a bowl, pour over milk then cover with a tea towel and set aside for 20 minutes or until the majority of the milk has been absorbed.
  4. Place the sun-dried tomatoes, onion, corn kernels and ricotta into a medium-sized bowl and mix well.
  5. Sift flour into a large bowl, then fold through the ricotta mixture until well combined.
  6. Place the butter in a small bowl and add the eggs and beat lightly. Add to the flour mixture, along with the polenta, and mix until just combined.
  7. Using a quarter cup measure (I run mine under hot water every 2 – 3 scoops) evenly distribute mixture amongst patty cases.
  8. Then press a cube of cheese into the centre of each patty case, and sprinkly over a little extra grated cheese.
  9. Bake for 20 minutes, or until golden brown.


  • Cheese cubes should be about 2cm x 2cm each.
  • If packing for a lunch box, slice the muffin in half and spread with a bit of butter and maybe a slice of ham or fresh tomato.
  • This muffin would make a lovely light lunch for Mum accompanied by a mixed leaf salad.