Sweetcorn and feta cheese muffins
A nice savoury snack. One muffin is lower in salt than a piece of bread!
Chef
Ingredients
1 teaspoon olive oil
2 spring onions, chopped
100g frozen sweetcorn
2 eggs, lightly beaten
125ml semi-skimmed milk
50g butter, melted
250ml buttermilk
280g wholemeal flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1 teaspoon dried rosemary
50g feta, crumbled
Method
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Step 1
Preheat oven to 180°C / 160°C fan/ gas mark 4 and line a 12-hole muffin tin with cases. Heat the oil in a small pan and cook the spring onions and sweetcorn until the onions have softened. Remove from heat and set aside for later.
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Step 2
Whisk the eggs, milk, melted butter and buttermilk in a bowl. In a separate bowl, mix the flour with the cream of tartar, bicarbonate of soda and rosemary. Mix wet ingredients into dry.
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Step 3
Add the cooked spring onion and sweetcorn into the mixture along with the feta. Stir until thoroughly incorporated.
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Step 4
Evenly divide the mixture between the muffin cases. Cook for 25 minutes. Remove from oven and cool.
Food facts
The main source of carbohydrate in these muffins is the flour and values have been provided for those trained in insulin adjustment.
Sweetcorn is a lower potassium vegetable and adds both flavour and texture to these muffins.
We have avoided the use of baking powder and self-raising flour in this recipe to keep the phosphate and salt content as low as possible, however you should still take a phosphate binder with this snack.
Feta, eggs and milk are all sources of protein, so this recipe would not be suitable for somebody following a low protein diet.
Use gluten-free flour plus small teaspoon of Xanthan Gum.
Will keep in an airtight container in fridge for three days or will freeze well for up to three months. Ensure they are thoroughly defrosted before eating.
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