Corn and Cheese Muffins

Corn and Cheese Muffins

Somehow it’s February already. With the littles back to school we thought it was the perfect time to bring out some old classics to make packing lunch boxes (for the bigs & littles) a breeze!

Crunchy fresh seasonal corn is the highlight of this recipe, which only requires a few other simple ingredients to whip up a delicious & nutritious lunch the whole fam will enjoy. 


  • ½ cup fresh organic corn kernels (this is roughly the kernels from one small~ish cob of corn) 
  • ¾ cup grated cheese 
  • ⅓ cup organic olive oil 
  • 2 free~range eggs
  • ¾ cup organic milk
  • 2 cups organic plain flour, sifted (for gluten free use good quality gluten free plain flour)
  • 3 TSP baking powder
  • ½ TSP salt
  • Fresh herbs such as chives or thyme, finely chopped (or you can use a generous sprinkle of organic dried herbs) 


Preheat your oven to 180c & grease a 12 cup muffin tin.

Mix all of the ingredients together except for the flour & baking powder. Once it’s well incorporated, sift the flour & baking powder on top of the wet ingredients & gently stir until incorporated. 

Divide the mix evenly between the muffin tray & bake for 20 ~ 25 minutes, until golden brown on top & a skewer inserted into the middle comes out clean ! Allow to cool on a wire rack before serving. 

These muffins keep well in the fridge for a couple of days, otherwise they freeze beautifully & can be defrosted in lunchboxes

If you prefer mini~muffins, reduce bake time to around 15 ~20 minutes 🤍


Image and Recipe from Jessica Bull