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Cheese and red onion muffins

Serves 12
Prep time: 15 mins
Cooking time: 20 mins

Everyone loves freshly baked muffins, and these savoury treats pair cheese and crisp red onion for the ultimate morning or afternoon snack. Make a batch ahead of time and keep them stored in the freezer for a quick lunch box filler. 




  • 1 ¾ cups Pams self raising flour  
  • 1 tsp Pams baking powder  
  • 1 ¼ cups grated cheese  
  • 1 x 410g Pams tinned corn kernels, drained  
  • ½ red onion, finely diced  
  • 2 eggs 
  • 100ml Pams rice bran oil  
  • 250ml milk  
  • 2 Tbsp fresh parsley or basil, finely chopped 
  • Chopped herbs and red onion, to garnish 
View the method

  1. Preheat your oven to 200 degrees celsius. In a large bowl, mix together the flour and baking powder. Add the ¾ of the grated cheese, corn kernels and red onion, then stir to combine.  
  2. In a separate bowl or jug, whisk together the eggs, oil, milk and parsley. Season with salt and pepper, then pour into the dry mixture. Use a wooden spoon to mix until just combined, ensuring not to overmix.  
  3. Evenly spoon the muffin mixture into a 12-hole lined or greased muffin tray. Top with cheese, place into the oven and bake for 20 minutes or until golden brown and clean when tested with a skewer.
  4. Leave to cool for 15-20 minutes, then carefully remove from the tin and leave to cool completely. Garnish with herbs and red onion if desired, then enjoy or store in an airtight container for up to 5 days.  
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