Ingredients Print

Check off ingredients as you go

Makes 12 cheese muffins

• 3 large eggs
• 100 g (⅓ cup + 1 Tbsp) plain yogurt or fromage blanc (or cream)
• 60 ml (¼ cup) milk
• 150 g (1¼ cups) sifted all-purpose flour (plain flour), or half spelt flour
• 2 tsp baking powder (10 g)
• 50 ml (3 Tbsp + 1 tsp) mild olive oil (or neutral oil)
• ½ tsp salt
• 1 small can corn (150 g / 5 oz drained)
• 80 g (¾ cup) shredded cheese
• 1 Tbsp snipped chives (optional)

If you change the number of serving, consider adjusting cooking times!

Making the cheese and corn muffins

1. Preheat the oven to 180°C (350°F). Beat the eggs with the yogurt, milk and oil.
2. In another bowl, mix the flour, baking powder and salt. Fold the dry ingredients into the wet mixture, just enough to get a smooth batter (don’t overmix, so the muffins stay soft).
3. Add the corn and shredded cheese, and mix quickly.
4. Divide the batter among lightly oiled or silicone muffin cups.
5. Bake for 20 minutes, until the muffins are golden and puffed up.

Tips for kids

• Add small dice of cooked carrot or grated zucchini to sneak in more vegetables.
• These muffins freeze very well; they’re perfect for the lunch box, a light meal or a picnic.