Oven baked sweetcorn and cheese mini fritter muffins

Name: Oven baked sweetcorn and cheese mini fritter muffins
Total time: 35 min
Cuisine: British
Ingredients: 200g plain flour; 2 tsp baking powder; 200g tinned sweetcorn, drained; 100g grated vegetarian cheddar; 2 spring onions, sliced; 1 egg; 200ml milk; 3 tbsp olive oil

Savoury muffins packed with sweetcorn, cheese and spring onion, great warm or cold in a lunchbox.

Nut free

Time35 min
LevelEasy
Costabout £0.28 a head
Oven190°C (170°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 servings

Ingredients

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200 gplain flour
2 tspbaking powder
200 gtinned sweetcorndrained
100 ggrated vegetarian cheddar
2spring onionssliced
1egg
200 mlmilk
3 tbspolive oil

Method

1
Heat the oven to 190°C (170°C fan). Line a 12 hole muffin tin with paper cases.
2
Mix the flour, baking powder and a pinch of salt in a large bowl.
3
Whisk the egg, milk and oil together in a jug.
4
Pour into the dry mix and stir briefly. Fold in the sweetcorn, most of the cheese and the spring onion. Do not overmix.
5
Spoon into the cases and top with the last of the cheese.
6
Bake for 20 to 22 minutes until risen and golden. Cool for 5 minutes.
21 min

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.