These tasty savoury muffins are a delightful addition to any party menu.

  • British
  • Vegetarian
  • Organic

Pepper, Sweetcorn & Cheese Muffins

Recipe Information

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80g Chopped pepper – green, red or yellow

80g Drained Sweet Harvest Sweetcorn

120g Grated Mature Cheddar Cheese

140g Greenvale Salted Butter

280g The Pantry Self-Raising Flour

3 Medium Eggs

150ml Milk

1 tsp Dijon Mustard

1 tsp Stonemills Dried Parsley

½ tsp Stonemills Paprika

Sea Salt and Black Pepper

12 The Pantry Cupcake Cases

1 x 12 Hole Muffin Tray


Preheat the oven to 190°C/375°F/Gas Mark 5.

Put the cases in the muffin tray.

Melt the butter.

Whisk the eggs with the milk, Dijon mustard, paprika and parsley.

Put all the ingredients into a food blender and process till you have a thick batter.

Divide the mixture between the 12 cases.

Bake in the oven for about 25 minutes until risen and golden on the top.

Delicious warm or cold.

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