Cheese, Sweetcorn and Spring Onion Muffins – Delicious savoury muffins (buns) made with Goat’s milk cheese, butter and yogurt, which are perfect for breakfast when served with scrambled eggs, or just by themselves with a bowl of yogurt and fresh fruit.
Wake up Better with St Helen’s Farm Yogurt
Regular Lavender and Lovage readers will know that I am a big fan of breakfast, as this first meal of the day usually offers me all of my favourite ingredients in one single sitting; it’s the promise of bacon and eggs along with steaming, hot and creamy porridge, thick yogurt with fragrant honey and piles of fluffy pancakes, or golden-yolked poached eggs that help me get out of bed, even on cold and frosty mornings! I’m also a lover of easy breakfasting, and when my work load is excessive, it’s pre-baked breakfast breads and bakes that I turn to – homemade breakfast fodder that lasts for a few days in a tin and is available for early morning nibbling when time is at a premium…..baked items such as Buttermilk Biscuits, Brioches à Tête, Overnight Sage & Sausage Breakfast Bake and Apple & Oat Breakfast Muffins……muffins, or breakfast buns as I often call them*, make a wonderfully quick and easy breakfast, especially when served with fruit juice, a bowl of yogurt and fresh fruit. * (I always think of muffins as being what Americans call English Muffins, as in a thick bread cake type of yeast bread bun that is cooked on a griddle and is split in half and is served buttered)
Today’s recipe for Cheese, Sweetcorn and Spring Onion Muffins are easy to make, and use goat’s milk cheese, yogurt, butter and milk in the recipe, which makes them easier to digest for people who struggle with cow’s milk. And, they are low in fat too, making them a super charged breakfast snack for busy days, as well as being perfect for the school or office lunch box. Made with St Helen’s Farm goat’s milk products, of which I am already a big fan, the benefits of goat’s milk are widely known, with the major benefits being that it’s easy to digest, having different fats and proteins to cow’s milk, making it gentler on your stomach and, it’s a natural source of calcium and phosphorus. It’s also extremely creamy, unctuous and smooth, and is brilliant when added to granola in place of milk, which we all love here at Chez Lavender and Lovage. Apart from the health benefits, we love the taste of all of the St Helen’s Farm goat’s milk products, and especially the hard cheese, butter and yogurt.
My recipe has been specially commissioned by St Helen’s Farm, as part of their Wake Up Better campaign, using their delicious yogurt. I already have a few yogurt recipes for breakfast on my site, recipes such as Raspberry & Maple Granola Yoghurt Pots, which are simply pots of yogurt that are layered with fruit and nuts……and, delicious as they may be, I fancied developing a savoury recipe that would be just as welcome on the breakfast or brunch table, as it might be when served with a bowl of soup, a plate of stew or a platter of cold cuts, and I think that today’s recipe for Cheese, Sweetcorn and Spring Onion Muffins certainly fits the bill. The muffins are packed with goat’s milk cheese (protein), yogurt (more protein), spring onions and sweetcorn (vegetables and part of your five-a-day), and are the perfect way to wake up better! Make a batch on baking day, and they will keep for up to three days when stored in an airtight tin – or, you can freeze them too.
I have shared the recipe for these healthy and easy to make Cheese, Sweetcorn and Spring Onion breakfast buns below, and do try to source all of the goat’s milk products for a healthy and easy digestible option. For more St Helen’s Farm goat’s milk recipes, why not pop over to their website here: RECIPES with Goat’s Milk. Do let me know if you make these muffins and, how and when you served them……Karen
Cheese, Sweetcorn & Spring Onion Muffins
- 225g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon English mustard powder
- 1/2 teaspoon salt
- 150g St Helen's Farm mature goat's cheese, grated (or hard cheese of your choice)
- 150g drained tinned sweetcorn
- 90g St Helen's Farm goat's milk butter, melted (or cow's butter)
- 150g St Helen's Farm goat's milk yogurt (or yogurt of your choice)
- 150ml St Helen's full fat goat's milk
- 1 large free-range egg, beaten
- 1 x small bunch spring onions (trimmed and finely diced)
Delicious savoury muffins (buns) made with Goat's milk cheese, butter and yogurt, which are perfect for breakfast when served with scrambled eggs, or just by themselves with a bowl of yogurt and fresh fruit.
|Step 1||Pre-heat oven to 200C/400F/Gas mark 6 and line a 12 hole bun or muffin tray with paper cases.|
|Step 2||Mix the first six ingredients together in a large mixing bowl; add the remaining wet ingredients and the chopped spring onions, and mix until just amalgamated - do not over mix.|
|Step 3||Divide the mixture between the paper cases, then bake in pre-heated oven for 20 to 25 minutes until well risen and golden brown.|
|Step 4||Remove from the oven and allow to cool on a wire cooling rack, then serve warm with butter, scrambled eggs and/or crispy, fried bacon for breakfast. Also wonderful for the school or office lunch box.|
Disclaimer: Collaborative paid post with St Helen’s Farm
They looks delicious! I love goats cheese but have never tried the milk.
johanna @ green gourmet giraffe says
these are my sort of breakfast muffins (I call them muffins) – there are not enough veg savoury options for breakfast out there (if you take away all the eggs). and I need some easy breakfasts right now
Vicky Cawrey says
I made these today and they were quick, easy delicious. I used goats cheese but cows milk yoghurt and milk. I’d definitely make them again. I’m adding them to packed lunches for the children next week.
Thanks for the lovely recipe.
Karen Burns-Booth says
Thanks so much for letting me know, and I am really pleased that these savoury muffins were a hit with your family too. 🙂 Karen