Ingredients

Check off ingredients as you go

For 12 cheese muffins

• 3 eggs
• 100g plain yogurt or fromage blanc (or cream) (about ½ cup)
• 60ml milk (¼ cup)
• 150g sifted wheat flour (or half spelt) (1¼ cups)
• 1 packet baking powder (10g / 2 tsp)
• 50ml mild olive oil (or neutral oil) (3 tbsp)
• ½ tsp salt
• 1 small can corn (150g drained / about 1 cup)
• 80g shredded cheese (¾ cup)
• 1 tbsp chopped 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 flour, baking powder, and salt. Fold the dry mixture into the liquid mixture, just enough to get a smooth batter (don’t overmix to keep them fluffy).
3. Add the corn and shredded cheese, mix quickly.
4. Divide the batter into lightly oiled or silicone muffin molds.
5. Bake for 20 minutes, until the muffins are golden and puffed.

Tips for Kids

• Add small dices of cooked carrot or grated zucchini to sneak in more vegetables.
• These muffins freeze beautifully—they’re perfect for lunch boxes, light meals, or picnics.