Sweetcorn and feta cheese muffins

Sweetcorn and feta cheese muffins
  • Low potassium
  • Vegetarian
  • Snack
  • Special occasion
  • 1 hour or less
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A nice savoury snack. One muffin is lower in salt than a piece of bread!


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

Β½ teaspoon bicarbonate of soda

1 teaspoon dried rosemary

50g feta, crumbled


  1. Step 1

    Preheat oven to 180Β°C / 160Β°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.

  2. 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.

  3. Step 3

    Add the cooked spring onion and sweetcorn into the mixture along with the feta. Stir until thoroughly incorporated.

  4. 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.