Sweetcorn fritter muffins
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 12 muffins
These easy savoury muffins are high in protein and just as good eaten cold as they are warm. Whip up a batch for healthy snacks, lunches or breakfasts on the go.
For this recipe you will need a 12-hole muffin tin.
Each muffin provides 132 kcal, 7.8g protein, 12.3g carbohydrate (of which 2.5g sugars), 5.5g fat (of which 2.2g saturates), 1.5g fibre and 0.46g salt.
Ingredients
- 6 medium free-range eggs
- 150g/5½oz cottage cheese
- 130g/5oz plain flour
- 2 tsp baking powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic granules
- 2 x 198g tins sweetcorn, drained (about 330g/11½oz drained weight)
- 3 spring onions, finely sliced
- 10g/⅓oz fresh coriander, roughly chopped
- 50g/1¾oz mature cheddar, grated
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases or lightly grease the holes.
Whisk the eggs and cottage cheese together in a large bowl until combined.
Add the flour, baking powder, smoked paprika, cumin and garlic granules. Season with salt and pepper, then mix until smooth.
Fold in the sweetcorn, spring onions, coriander and cheddar until evenly combined.
Divide the mixture evenly between the muffin holes, filling each about three-quarters full.
Bake for 22–25 minutes, or until the muffins are risen, golden and set in the centre.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack.
Recipe tips
You can use 330g/11½oz frozen sweetcorn instead, but will need to defrost it first.
