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Cheese, Corn & Chive Savoury Muffin Recipe

written by Danielle Minnebo

vegetarian gluten-free Recipes corn eatwell muffine savoury muffins side dish

Cheese, Corn & Chive Savoury Muffins

Image: Danielle Minnebo

These muffins would be delicious at a picnic served with some butter alongside a fresh salad. You can replace the almond meal with brown rice flour to make these muffins lunchbox friendly.

Makes: 12 muffins

GF, V

Ingredients

Method

  • Dry Ingredients
  • 100g blanched almond meal
  • 85g millet flour
  • 100g strong cheddar cheese, grated
  • 1 tsp baking powder
  • ½ tsp sea salt
  • Wet Ingredients
  • 360g fresh corn kernels (approx. 3 cobs)
  • ½ red onion, finely chopped
  • 10g chives, chopped
  • 2 eggs
  • 1/3 cup olive oil
  • ¾ cup milk
  1. Preheat oven to 200˚C and line a 12-hole muffin tin with muffin papers.
  2. Add dry ingredients to a large bowl and mix until combined.
  3. Add wet ingredients to a separate bowl and mix until combined.
  4. Combine wet ingredients with dry ingredients, mix gently until just combined.
  5. Divide the mixture between the 12 muffin holes and bake for 35 mins, until golden brown and crispy on top.




  

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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