Gluten free cheddar and sweetcorn muffins
Savoury muffins full of mature cheddar, sweetcorn and spring onion. Good warm with soup or packed into a lunchbox.
- Time40 min
- LevelEasy
- Costabout £0.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a 12 hole muffin tin with paper cases.
- 2
Mix the flour, baking powder, xanthan gum, salt and paprika in a large bowl. Stir in 100 g of the cheese, the sweetcorn and spring onions.
- 3
Whisk the eggs, milk and oil in a jug. Pour into the bowl and stir until just mixed. Lumps are fine.
- 4
Divide between the cases and scatter over the rest of the cheese.
- 5
Bake for 18 to 20 minutes, until risen and golden.
19 min - 6
Cool in the tin for 5 minutes. Best eaten the day they are made, or reheated for 20 seconds in the microwave.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.