Post in collaboration with Iceland Foods
Quick and easy savoury muffins that are perfect for picnics, school packed lunches or to serve alongside soup. Made with frozen sweetcorn (no need to cook or defrost first) these savoury treats freeze fantastically well. Let a Cheesy Sweetcorn Muffin defrost at room temperature or pop one in the microwave for instant yum.
Can you actually believe that we're in September? For many that means only one thing. Back to School. Although in Scotland they've already been back for three weeks and we're now on a five week countdown to the October holidays (have I mentioned we're going to Orlando?!) For many parents and kids one of the the daily challenges during term time is what to put in the packed lunch box. Both foodie boy and foodie girl are big fans of school dinners so only occasionally require a packed lunch, which I'm actually quite grateful for if truth be told! Busy Mums already have more than enough to be doing in the morning getting kids out of bed, washed, dressed, breakfasted, schoolbags packed etc etc. Hats off to anyone who manages to do this without a shouting match and battle of wills! Add in packed lunch and you have all the ingredients for a stressful morning.
I've teamed up again with my friends at Iceland Foods to show how the #PowerOfFrozen can help keep lunch boxes fun and healthy. My recipe for cheesy savoury muffins uses the freezer staple of sweetcorn (with no need to cook or defrost it first). The freezer comes into its own once again as muffins of all kinds freeze fantastically well. Simply cool them to room temperature and freeze in airtight bags or containers. Pop a frozen Cheesy Sweetcorn Muffin in a lunchbox first thing in the morning and it will be perfectly defrosted by break or lunchtime. Muffins are my go to bake when I need something quick and easy. Miranda may not been keen on the savoury version in her lunchbox, but these were a big hit with my two. Even picky girl ate them! My son suggested that they could be spiced up with Cayenne or Smoked Paprika. Yup, he's a better cook than me!
Cheesy Sweetcorn Muffins
Makes 12
Ingredients
250g Self Raising Flour
1 tsp Baking Powder
1/2 tsp Salt
100g Grated Mature Cheddar Cheese
1 Free Range Egg
250ml Milk
100ml Sunflower or Vegetable Oil
150g Iceland Frozen Sweetcorn (no need to cook/defrost)
50g Grated Mature Cheddar Cheese
Method
Preheat the oven to 190c and place paper cases in a 12 hole muffin tin.
In a large bowl sift together the flour, baking powder and salt. Then add the 100g of grated cheddar cheese and mix.
In a separate bowl beat the egg with a fork before adding the milk, oil and frozen sweetcorn.
Pour the liquid ingredients into the dry mixture and stir until just combined.
Spoon into the prepared tin and sprinkle the 50g of grated cheddar over the top.
Bake for 20 minutes until the muffins are lightly browned and spring back when pressed gently.
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Disclosure : This is a commissioned recipe for Iceland Foods. As always, all views expressed are my own. Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.
