Rise n shine muffins Hub021

Our Easy Cheesy Muffins are perfect for breakfast or as a snack for hungry tummies!

  • Serves

  • Prep

  • Cook

    • Nut free


    • 3 tablespoons butter, melted, plus extra for greasing
    • 75 g/2½ oz plain flour
    • 75 g/2½ oz instant polenta or fine cornmeal
    • 1 teaspoon baking powder
    • 150 ml/5 fl oz plain yogurt
    • 3 tablespoons whole milk
    • 1 egg, lightly beaten
    • 75 g/2½ oz no-added sugar or salt canned sweetcorn, drained
    • 60 g/2¼ oz cheddar cheese, grated


    1. Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 12-hole mini muffin tin or line the tin with mini muffin cases
    2. Mix the flour with the polenta + baking powder in a large mixing bowl and make a well in the middle
    3. Mix the yogurt, milk and egg in a jug, stir in the 3 tablespoons of melted butter until combined, then pour the mixture into the bowl containing the flour. Add the sweetcorn and cheese and gently mix with a wooden spoon until everything is combined – don’t overmix the batter or the muffins will be dense
    4. Spoon the muffin batter into the tin or cases + bake for 15–20 minutes until risen. Test one muffin with a skewer to make sure it is cooked all the way through. Leave the muffins in the tin for a couple of minutes, then turn out onto a wire rack to cool
    5. To serve, cut a warm or cold muffin into wedges for little ones and serve with slices of hard-boiled egg and tomato. Store the muffins in a lined airtight container for up to 4 days
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