Carrot corn and cheddar muffins via www.clairekcreations.com

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.’

Carrot corn and cheddar muffins via www.clairekcreations.com

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?

Carrot corn and cheddar muffins via www.clairekcreations.com

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.
Carrot corn and cheddar muffins via www.clairekcreations.com

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!

Carrot corn and cheddar muffins via www.clairekcreations.com

Carrot corn and cheddar muffins

Carrot corn and cheddar muffins

Yield: 15
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 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

Instructions

  1. Pre-heat the oven to 180C(356F) fan-forced and line a 2 12-hole muffin tins with 15 muffin cases.
  2. Place the corn, cheese, carrot, oil, milk and eggs in a large bowl and stir them together.
  3. Gently fold in the flour and baking powder until just combined.
  4. Divide the batter between the muffin cases.
  5. Bake for 20 minutes or until golden.
  6. Serve warm from the oven, cold or freeze individually wrapped in plastic wrap.
  7. To defrost just leave on the bench or pop in a lunchbox to defrost in time for lunch.

 

shares