Cheesy and filling, these savoury muffins are quick and easy to make. Filled with frozen corn and shaved ham, these muffins are also affordable. A great option for school lunches.
What's not to love about these tasty and filling Savoury Muffins that are ready in only 30 minutes? Unless you don't like corn, in which case you can leave it out!
I often make these muffins or my Mini Pizza Loaves for my boys' school lunches. They are a great alternative to a sandwich and keep them going throughout the day.
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Ingredient notes:
- Cheese: Feel free to use your favourite type of cheese in this recipe. Tasty, colby, edam, or a combination of your favourite cheeses.
- Ham: I used store bought shaved ham in this recipe. You could also use sliced deli ham or even salami if you like.
- Corn: An easy was to make these muffins is with a cup of frozen corn. Canned corn would work as a replacement.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Line a 12 cup muffin tin with paper cases. Place the flour, baking powder and salt in a large bowl and whisk together.
Add the grated cheese and mix to combine. Add the ham and corn and mix again. Pour in the milk and melted butter then crack in the egg. Gently mix until just combined
Divide the mixture evenly between the 12 muffin cases. Bake in the oven for 20 minutes or until golden and cooked through.
Recipe FAQs:
Yes, savoury muffins freeze well. Once cooled, pop the muffins into a snap lock bag or an airtight container in the freezer for up to three months.
A muffin will take 1-2 hours to defrost at room temperature. If you place a frozen muffin in a lunch box in the morning, it will be defrosted by morning tea.
Storage:
Store cooked muffins in an airtight container in the fridge for up to three days.
These muffins are also great for freezing. Either store in an airtight container or a snap lock bag in the freezer for up to 3 months. If you put a frozen muffin in a lunchbox in the morning, it will have defrosted by morning tea time.
Top tips:
For a recipe like this, you can use the additional ingredients as a guide. Corn and ham could easily be replaced with salami, sun dried tomatoes, feta, or your family favourites.
Related Recipes:
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Savoury Muffins
Quick and easy savoury muffins made with corn kernels, shaved ham and cheese.
Ingredients
- 1 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 200g cheese, grated
- 100g shaved ham, chopped
- 1 cup frozen corn
- 1 cup milk
- 50g butter, melted
- 1 egg
Instructions
- Preheat the oven to 180°C fan bake. Line a 12 cup muffin tin with paper cases.
- Place the flour, baking powder and salt in a large bowl and whisk together.
- Add the grated cheese and mix to combine. Add the ham and corn and mix again.
- Pour in the milk and melted butter then crack in the egg. Gently mix until just combined.
- Divide the mixture evenly between the 12 muffin cases.
- Bake in the oven for 20 minutes or until golden and cooked through.
Notes
- Once the muffins are cool, store them in an airtight container in the fridge for up to 3 days.
- These muffins also freeze well. Place in a ziplock bag and freeze for up to 3 months. Place a frozen muffin in a school lunchbox in the morning and it will be defrosted by morning tea.
- These muffins are super versatile. Feel free to add in your favourite filling such as salami, peas, feta and sun-dried tomatoes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 405mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Janet says
I read this as [lain standard flour, but keep wondering if it is selfraising?
VJ cooks says
Hi Janet, yes plain flour + baking powder which is the rising agent
Haidee says
I think I misunderstood the recipe. I used 200g of pre-grated cheese but was it meant to be 200g of a block of cheese and then grated (which I imagine would be less)? These are delicious but stuck badly to the muffin papers so I’m wondering what I did wrong? Thanks.
VJ cooks says
Hi Janet, 200g of grated cheese would be the same amount whether you were using pre-grated cheese, or a block of cheese that you then grated. I haven't had any trouble with the paper sticking however, you could try spraying the paper liners with cooking spray before putting the mixture in.
Haylee Woods says
Could I make these without the ham? Thanks
VJ cooks says
Of course!
Rachel says
These are great! I was wondering if you can use the same mixture and just use a mini muffin tray to make them smaller?
VJ cooks says
Of course! Just reduce the cook time until they aer golden on top and cooked all the way through.
Jordan says
Would these work well with gluten free flour?
VJ cooks says
They can be made with gluten free flour, however they will dry out much quicker than plain flour. So you will either want to eat them all on the day they are made, or place them in an airtight bag in the freezer as soon as they have cooled. Defrost and warm slightly before eating.
Sharmaine says
Can i use corn in a tin and not frozen??
VJ cooks says
Yes of course!