Ham, cheese and corn muffins

These ham, cheese and corn muffins are perfect for school lunch boxes, super tasty and are really quick to make. They are also great for freezing which means you can make them ahead and then just grab and go when you need them.

The main thing I would flag with this recipe is that you really need to use ‘Tasty’ cheese! The first time I made them I used the Colby cheese I had at home, and while they were still nice, they really came to life a lot more when made with the sharper ‘Tasty’ cheese.

These muffins can be served cold, or as i like them, warm with butter. ENJOY! 💜


2 1/2 cups of plain flour
1 tsp baking powder
1 tsp salt
1/4 cup chopped spring onions (or you could use 2 tbsp chopped chives instead)
3/4 cup milk
1 egg, lightly beaten
1/2 cup olive oil
100g sliced ham, diced
2/3 cup tasty cheese, grated
125g can of creamed corn (or corn kernels if you would prefer)
8 cherry tomatoes, halved
dried parsley (to garnish)

Prep time: 10 minutes
Cook time: 20-25 minutes
Servings: 16 muffins


Preheat oven to 180C and line 2 x 12 hole muffin tin with patty pans. This mixture makes approximately 16 muffins so you will only need to line 4 of the muffin holes in the second tin, or line 8 in each tin. Set aside.

Pop all the dry ingredients (flour, baking powder, salt, ham and spring onions) in a bowl. Mix to combine.


Make a well in the centre and add the remaining ingredients, except for the tomatoes and parsley (egg, milk, oil, cheese, corn). Use a wooden spoon and stir to combine. You will need to use your muscles it becomes a very thick and sticky batter.


Spoon mixture in prepared patty pans. Press halved tomatoes into the top of each muffin and sprinkle with some dried parsley. Although I didn’t do it in these pictures, a (very) little sprinkle of cheese on top (underneath the tomato and parsley) will give you a gorgeous golden topping.


Pop the muffins in the preheated oven for approximately 20-25 minutes, or until they are firm to touch and a skewer comes out clean. Once they are cooked, I popped the grill on for a minute or two to make them a little bit more golden. If you do this, make sure to watch them the whole time as some oven grills are ruthless and burn food quickly if left unattended!


Allow these to cool in the muffin tray for a few minutes before transferring to a wire rack to cool completely.


These are yummy served warm or cold, but definitely do yourself a favour and enjoy at least one warm, with butter. 😋




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