Recipe: Smokey Sweetcorn Lunch Muffins #vegetarian

These muffins taste delicious warm with melty middles from the oven, or you can bake in batches to freeze at the weekend and they’ll defrost in the children’s lunchbox by midday keeping everything else lovely and cool!  A great one to make with the children this summer, and ideal for picnics.

Makes 4


• 150g self-raising flour
• 1 egg
• 160ml milk
• Sprig of chives
• 45g butter
• 1 tsp. baking powder
• 40g Cheddar, cubed
• 3 tbsp. tinned or frozen sweetcorn
• 1 tsp. sweet smoked paprika


1) Pre-heat the oven to 170 degrees Celsius
2) Finley chop the chives and put to one side (use children’s scissors if available – it’s a great way for little ones to get involved)
3) Put the flour, paprika in to a large mixing bowl
4) Mix in the milk, chives, softened butter and egg mixture and slowly pour this into the flour mixture with the sweetcorn
5) Mix until the ingredients are well-combined
6) Spoon a little of the mixture into each of the cupcake cases
7) Press a cube of cheese into each mixture blob in the case
8) Cover the cheese with the remaining mixture
9) Bake in the oven for 30 minutes until the muffins are well-risen and lightly browned

This recipe is courtesy of Cookery Doodle Doo, which has become the fastest-growing children’s cooking school in the UK since it began as a weekend baking club in Brighton in 2011. The school teaches children aged 2-10 how to prepare original, tasty recipes like these yummy muffins. 

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