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Cheesy Courgette & Sweetcorn Muffins

Cheesy Courgette  Sweetcorn Muffins
  • Prep
    Prep. time 10-15 minutes
  • Total
    Cooking time 15-20 minutes
  • Serving
    Serves 4+

Cheesy Courgette & Sweetcorn Muffins

Let's get cooking

These savoury muffins are the perfect entrée to any vegan meal and a real Sheesy treat and just another example of healthy, guilt free nibbles made possible with our dairy free Sheese range.


  •  125g quinoa, brown rice or oat flour
  • 75g chickpea flour
  • 2 teaspoons Italian or mixed herbs
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • Black pepper and salt
  • Pinch of cayenne pepper
  • 1 courgette, grated
  • 6 tablespoons sweetcorn
  • 75g Bute Island Grated Mature Cheddar Sheese
  • 300ml water
  • 2 tablespoons olive oil


  1. Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
  2. Mix together the flours, herbs, garlic, paprika, baking powder, bicarbonate of soda, seasoning in a bowl then stir in the grated courgette, sweetcorn and Sheese to coat.
  3. Now pour in the water and olive oil - you want a nice batter texture - add more water if needed. Spoon the mixture between the tins to reach the top then bake for about 15-20 minutes until risen and golden.
  4. Leave to cool a little and enjoy warm or leave to cool completely and keep in an airtight container for up to 3 days.

You will need