Flora > Recipes > Cheesy Corn Lunch Box Muffins

for 12 persons Ingredients

  • Flora Plant Based Butter melted to grease
  • 2 cups self-raising flour sifted
  • 300 grams can corn kernels drained rinsed
  • 50 grams grated pizza cheese
  • 10 gram fresh chives finely snipped
  • salt and Pepperidge Farm, to taste
  • 250 millilitre milk
  • 100 grams Flora Plant Based Butter melted
  • 1 egg lightly beaten
  • 25 gram grated pizza cheese, extra

Preparation (for 12 portions)

for cheesy corn lunch box muffins

  1. Preheat oven to 200˚C/180˚C fan-forced. Lightly brush 12 non-stick muffin pans (⅓ cup capacity) with the melted Flora Plant Based Butter to grease
  2. Place the flour, corn, cheese and chives in a large bowl. Season with salt and pepper and stir to combine. Make a well in the centre.
  3. Whisk the milk, Flora Plant Based Butter and egg together in a large jug to combine. Add to the flour mixture and fold until just combined (don’t overmix).
  4. Spoon the mixture evenly into the greased pans. Bake for 10 minutes.
  5. Remove from oven and sprinkle with extra cheese. Bake for a further 10-12 minutes or until a skewer inserted in the centre of 1 muffin comes out clean. Stand in the pan for 2 minutes before transferring to a wire rack to cool.


Nutritional Information (per 100 gram)

for cheesy corn lunch box muffins

  • Energy (kcal)121.47 kcal
  • Energy (kJ)572.3 kJ
  • Proteins5.69 g
  • Carbohydrate incl. fibre (g)21.6 g
  • Carbohydrate excl. fibre (g)20.52 g
  • Sugar1.9 g
  • Fibres1.08 g
  • Fat3.2 g
  • Saturated fat1.62 g
  • Unsaturated fat0.74 g
  • Monounsaturated fatty acids0.42 g
  • Ployunsaturated fatty acids0.33 g
  • Trans fats0 g
  • Cholesterol25 mg
  • Sodium372.31 mg
  • Salt0.93 g
  • Vitamin A (mg)107.38 IU
  • Vitamin C (mg)0.88 mg
  • Calcium101.26 mg
  • Iron1.25 mg
  • Potassium98.01 mg