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Cheese, Corn & Chive Muffins

Cheese, Corn & Chive Muffins

These muffins would be delicious at a picnic served with some butter alongside a fresh salad, or as a lunchbox friendly snack. They taste great both cold and warm. You can replace the almond meal with brown rice flour to make these muffins more filling and substantial in texture.

Happy sprouting, baking and cooking!

x Danielle

How to put this all together:

Preheat your oven to 200˚C. Line a 12x muffin tin with muffin papers.

Add your dry ingredients to a large bowl and mix until combined.

Add your wet ingredients to a separate bowl and mix until combined. Then combine your wet ingredients with your dry ingredients, mix gently until just combined.

Divide the mixture between the 12 muffin holes and bake for 35 minutes, until golden brown and crispy on top.

What you’ll need

Makes: 12 muffins

Dry Ingredients:

100g blanched almond meal

85g millet flour

100g strong cheddar cheese, grated

1 tsp baking powder

½ tsp sea salt


Wet Ingredients:

360g fresh corn kernels (approx. 3 cobs)

½ red onion, finely chopped

10g chives, chopped

2 eggs

1/3 C olive oil

¾ C milk