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?

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makes: 12
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prep: 0:35

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cook 0:20

ingredients

• 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)

method

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.

notes

• 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.