These tasty savoury muffins are quick to rustle up and make a great lunchbox snack. They freeze well, so it’s worth doubling up on the recipe to keep some on standby for busy weekdays. Serve with a smoky chipotle butter to take them to the next level.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
12
For the cheesy corn muffins
250 g
self-raising flour
1 tsp
baking powder
1 tsp
salt
200 g
M&S Cornish Cove cheddar cheese, grated
165 g
M&S tinned sweetcorn, drained
3
M&S spring onions, finely chopped
2
M&S free-range mixed size eggs, beaten
100 ml
sunflower oil
250 ml
M&S Remarksable Value whole milk
12
M&S Santini tomatoes, halved
For the chipotle butter
1 tsp
M&S hot chipotle chilli paste
3 tbsp
M&S Remarksable Value salted butter, softened
