I’ve never really understood the savoury muffin. To me it was a bit of an odd thing. The word muffin instantly conjures up a sweet treat best enjoyed warm with a good blob of butter preferably after breakfast as breakfast dessert.
What place do savoury muffins have? Are they for lunch? But they’re a muffin! I was and still am a little confused but when I spotted this carrot corn and cheddar muffin recipe I remembered the suffering cob of corn threatening to die in the crisper and thought ‘oh why not, I’ll give this savoury muffin thing a go.’
I was pleasantly surprised. It turns out savoury muffins do have a place in my life and Ollie is rather keen on them too.
I still struggle to relate them to something though – a bit like pizza, sort of, I guess? But with carrot and corn. Ok what would you say savoury muffins are closely related to?
I should probably worry about more important things but these are the sorts of questions I often ponder (my brain never stops). These savoury muffins are best eaten on the day you make them but they also freeze beautifully.
I wrapped them all individually in plastic wrap then popped them in a freezer bag. They’re the perfect lunch for Ollie on the go. I just grab one and throw it in the bag and I has usually defrosted by lunch time. They’d be perfect for big and little people’s lunch boxes (maybe with salad for us big people). Enjoy!
- Kernels from 1 cob of corn
- ¾ cup grated cheddar cheese
- 1 carrot, peeled and grated
- ⅓ cup EV Olive oil
- ¾ cup milk
- 2 free-range eggs lightly beaten
- 2 cups plain wholemeal flour
- 3 tsp baking powder
- Pre-heat the oven to 180C(356F) fan-forced and line a 2 12-hole muffin tins with 15 muffin cases.
- Place the corn, cheese, carrot, oil, milk and eggs in a large bowl and stir them together.
- Gently fold in the flour and baking powder until just combined.
- Divide the batter between the muffin cases.
- Bake for 20 minutes or until golden.
- Serve warm from the oven, cold or freeze individually wrapped in plastic wrap.
- To defrost just leave on the bench or pop in a lunchbox to defrost in time for lunch.