Sweet Corn, Cheese and Chutney Muffins

June 8, 2018

These are adapted from an online recipe to render them gluten free. They make a tasty and toothsome alternative to sweet muffins and if you’re a keen chutney maker you can try out a range of possible flavours!

Perfect for morning tea or a quick snack!


1Preheat the oven to 210°C. Oil either a 12-hole normal-sized muffin tin or you can make mini muffins if you prefer – the mix will probably yield around 36 of these.

2Place the cooked onions, flour, baking powder, salt and cheese in a large bowl and mix together.

3Add the oil, milk (or water), beaten eggs, sweetcorn and chutney and mix thoroughly.

4Spoon into the oiled muffin tins.

5Bake 20-25 minutes or until golden brown and firm to the touch.

6Allow to cool in the tins for about 5 minutes then remove to a wire rack to complete cooling.

7Eat fresh or freeze for later use. They can be reheated in the microwave.


1 onion, finely sliced and fried until soft in a little mild cooking oil

2 cups Gluten Free Goodies Company Cake and Biscuit Mix

3 tsp Gluten Free Goodies Company Baking Powder

½ tsp salt

1 cup milk, or water, or a mix of the two

2 Tbsp olive oil

3 eggs, beaten

400g sweetcorn kernels, either fresh or frozen. If you use frozen kernels, warm them up in the microwave prior to using, otherwise they slow down the cooking process

3Tbsp chutney of your choice. I used green tomato chutney but almost anything will do.

1 cup grated cheddar cheese

2018-06-08T13:49:28+00:00 0 Comments

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