Savoury Muffins Recipe - Cheesy Ham & Corn
A super easy savoury muffins recipe made with ham, corn, cheese and chives... perfect for lunch boxes, as a side to a bowl of soup, or on their own, warm and buttered!
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Servings: 12 muffins
Calories: 304kcal
Cost: $5
Equipment
- Thermomix (optional)
- Oven
Ingredients
- 300 g (2 cups) self-raising flour
- 40 g (½ cup) cheese grated
- 1 tbs chives chopped, fresh or dried
- 125 g butter melted
- 250 g (1cup) milk full fat
- 1 egg lightly beaten
- 100 g ham chopped
- 125 g corn kernels drained, or thawed
- salt and pepper, to season
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Place paper cases into a 12 hole muffin tin and set aside.
- Sift the self-raising flour into a large bowl.
- Add all remaining ingredients and gently fold through with a metal spoon until just combined.
- Divide the mixture between the muffin holes, filling cases ⅔rd's full, and bake for 15-20 minutes or until golden.
- Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Place paper cases into a 12 hole muffin tin and set aside.
- Place the butter into the Thermomix bowl and melt for 3 minutes, 100 degrees, Speed 2.
- Add all remaining ingredients and mix for 10 seconds, Reverse, Speed 3. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined.
- Divide the mixture between the muffin holes, filling cases ⅔rd's full, and bake for 15-20 minutes or until golden.
- Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
RECIPE NOTES & TIPS
- It's important not to overmix the ingredients for light and fluffy muffins - the mixture should still be a little lumpy.
- All ovens differ - so it's important to keep an eye on your muffins whilst baking. Towards the 15 minute mark, check your muffins with a skewer. If the skewer comes out clean the muffins are ready, otherwise give them a few more minutes. If you take them out too soon, the mixture will still be 'wet' inside, it you leave them too long, they will be dry.
- To reheat - allow the muffins to thaw (they don't take long), and then either pop in the microwave to reheat for a few seconds, or warm gently in the oven at a low temperature for 5 minutes or so.
- Storing - ideally I find muffins are best eaten on the day, but they will store well in an airtight container at room temperature for 2-3 days (rather than refrigerated).
- Freezing - firstly, let your savoury muffins cool completely on a cooling rack. Then wrap savoury muffins individually in plastic wrap (or in individual sealable bags), and then place them in a freezer container for up to 3 months. that way they're easy to grab one at a time.
Nutrition
Calories: 304kcal | Carbohydrates: 32g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 273mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 0.3mg | Calcium: 104mg | Iron: 0.6mg