carrot, corn cheesee and chive muffins,

Carrot, corn, cheese and chive muffins conventional method




Yield 12 muffins

Carrot, corn, cheese and chive muffins, perfect for the lunchbox!



  1. Preheat the oven to 180 degrees
  2. In a mixing jug combine the egg, butter and milk-whisk until well combined.
  3. Add the wet ingredients to all the dry ingredients and mix until combined.
  4. As with most muffins these are best undermixed rather than over.
  5. If you are using a silicone muffin pan or greasing one, add directly to the tray, otherwise use patty liners.
  6. Spread mix evenly, then tap sharply on the bench. Allow to settle for 2 mins.
  7. Bake at 180 degrees for 15-20 minutes or until golden and a skewer inserted in the middle comes out clean.
  8. Rest in the pan for 5 minutes then put on a wire rack to cool.
  9. Eat cold, warm or freeze!

Courses lunchbox

Cuisine modern australian

Recipe by Tasty Tummies at