Sweet snacks are good but personally I love a really satisfyingly savoury snack. One of my earliest food memories is my Gran’s savoury cheese scones which I used to love. This savoury muffin recipe provides a great option for morning or afternoon tea entertaining and the smell of these warm, straight out of the oven, is to die for. They also freeze well and can be the perfect lunch box addition.

corn muffin

Savoury Corn & Herb Muffins
Write a review
  1. 3 cups organic unbleached self raising flour
  2. 1/4 cup corn meal (polenta)
  3. 1/2 cup nutritional yeast
  4. pepper and salt
  5. 1 handful each of roughly chopped chives and parsley
  6. 420g creamed corn
  7. 1/2 cup extra virgin olive oil
  8. 2 teaspoon grain mustard
  9. 2 lightly beaten free-range organic eggs
  10. 1 cup plant milk (i used soy)
  11. pinch chili flakes
  1. Pre-heat your oven to 180degC.
  2. Lightly grease a muffin pan with olive oil.
  3. Combine the dry ingredients in mixing bowl.
  4. Add all the remaining ingredients and mix thoroughly with a spoon.
  5. Spoon the mixture into the muffin pan with an even quantity in each recess.
  6. Bake for approx. 20 minutes until lightly golden or until a skewer inserted into the centre comes out clean.
  7. Remove from the oven and stand in their pan for 3 minutes.
  8. Turn onto a wire rack to cool thoroughly.
  9. Store in an airtight container at room temperature.
  10. Makes 10.
Veggies & Me https://veggiesandme.com/
corn muffin 4