Christopher Corn's Muffins

Corn Muffins


We are sure this recipe will please

It’s Christoper Corn’s muffins with cheese

When you’ve mixed it all up, you’ll be looping the loop

As you spread them out easy with your ice cream scoop

If you peek through the door, you may seem them raising

You’ll be feeling so chuffed, yourself you’ll be praising

And when you smell them, the aroma you’ll savour

And even better when you taste their great flavour


  • 225g self-raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 175g grated cheese
  • Small bunch of chives
  • 2 eggs
  • 100ml sunflower oil
  • 225ml milk
  • 125g sweetcorn (drained if tinned)
  • Christopher loves to introduce Peggy Pea to the recipe. Try adding 125g defrosted frozen peas to the mixture instead of using sweetcorn. A handful of chopped ham, salami or chorizo is also really tasty.


While you wash your hands and pop an apron on, ask your adult helper to heat the oven to 220°C/200°C fan ovens/gas 7. Put 12 paper or silicone muffin cases in the holes of a deep muffin tin.

Now, put the flour, baking powder, salt and cheese in a large mixing bowl, and mix together. Using a pair of clean scissors, cut the chives in small pieces into the bowl.

Crack the two eggs into a separate bowl and mix them together with a fork.

Then, you need to mix the oil, milk and sweetcorn into the eggs. Pour into everything the flour bowl and mix until the flour has all mixed in.

Divide the mixture between the muffin cases. If you have one, an ice-cream scoop makes this really easy.

Then, ask your adult helper to cook put the tin into the oven and cook the muffins for 20-25 minutes until they are nice and golden, and a cocktail stick comes out clean when it is put into the middle of one of the muffins. Leave them to cool on the tins for a few minutes before lifting onto a wire rack to cool properly. Any that are not eaten on the day they are made, should be store in the fridge

Christopher Corn
Corn Muffins