Carrot corn and cheddar muffins are a delicious healthy lunch perfect to freeze and pop in little lunch boxes or a savoury muffin for a snack on the go.
Carrot corn and cheddar muffins
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 (yes that’s a thing).
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 the kids are 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 just pop them all in a container then straight into the freezer.
They’re the perfect lunch for little fingers on the go.
I just grab one and throw it in a lunchbox then in the bag and it 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!
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Carrot corn and cheddar muffins
- 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.
More delicious muffin recipes
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Whole food apple muffins - the perfect, healthy, easy and quick lunchbox snack.
About Claire Cameron
Nutrition and Wellness Coach, mum of 3 and creator of Claire K Creations, Claire Cameron is passionate about simplifying natural living for busy families.
Through good food, natural products & simple living she'll help you achieve better health and a happier planet in a quick, easy & affordable (but not hippie!) way.
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I have a question. About how much corn is that removed from the cob and what is wholemeal flour?
Hi Kathleen. I would say it’s about 1/2-2/3 of a cup of corn kernels. Wholemeal flour is flour where some of the wheat husk is still attached. It’s a less-refined version of white flour.
For anyone planning to make these, I would recommend putting in a little bit of butter or salt! I rarely cook with either, but these muffins definitely need a little extra “something.” For now, I will settle for soaking them in my tomato vegetable soup at lunch.
Good tip Sara. I did make them to be kid-friendly too but adding a bit of butter or a pinch of salt would be great.
Oh I love a savoury muffin and these look particularly good! I think that you can put corn in anything savoury to make it taste great! Liz x
Oh I love a savoury muffin. These sound particularly good. I always think they have to have cheese in them. great for children
Oh yes a savoury muffin should always have cheese in my non-savoury-muffin-eating opinion.
I’m not a huge muffin lover but I would definitely make an exception for this one. I’m also cooking with corn a lot lately as it has been so plentiful! :D
I just got a few more cobs in our set box!
I haven’t eaten too many savoury muffins either. Whenever given the choice, I always pick the sweet ones. I do think though that your carrot and corn and cheddar muffins are a lovely colour and would have good flavours and I’m sure Ollie would be a fan xx
Yes I still think I’d go for sweet but these are pretty good x
A burst of Spring!
Haha yes for you lucky ducks. Autumn (Fall) here.
Savoury muffins are always like a bread to me and I think of them that way. These carrot, corn and cheddar muffins are outstanding, Claire!