Corn and cheese savoury muffins

Corn and cheese savoury muffins


Makes 12 muffins


  • 1/2 cup polenta
  • 1/2 cup (125ml) milk
  • 200g jar of sun-dried tomatoes, drained and finely diced
  • 1 small red onion, diced finely
  • 1 x large tin (375g) corn kernels, drained
  • 1 cup ricotta
  • 1 1/2 cups (225g) wholemeal self-raising flour
  • 2 eggs
  • 1/3 cup and 1 tbsp (100g) butter, melted
  • 12 cubes (2cm x 2cm) tasty cheese, plus extra 1/4 cup tasty cheese, grated (for topping)


Preheat oven to 200°C (180°C fan-forced).
Grease and line a 12-hole muffin tray with large patty cases.
Put polenta into a bowl, pour over milk then cover with a tea towel and set aside for 20 minutes or until the majority of the milk has been absorbed.
Place the sun-dried tomatoes, onion, corn kernels and ricotta into a medium size bowl and mix well.
Sift flour into a large bowl, then fold through the ricotta mixture until well combined.
Place the butter in a small bowl and add the eggs and beat lightly. Add to the flour mixture, along with the polenta, and mix until just combined.
Using a quarter cup measure (I run mine under hot water every 2 – 3 scoops) evenly distribute mixture amongst patty cases.
Then press a cube of cheese into the centre of each patty case, and sprinkly over a little extra grated cheese.
Bake for 20 minutes, or until golden brown.

Serving Suggestions


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