This Beef Sweetcorn Savoury Muffin Slab is a quick, hearty baked dish that blends the richness of lean ground beef with the natural sweetness of corn and the sharpness of cheddar. It’s perfect as a filling snack, light meal, or convenient lunchbox addition. The recipe’s straightforward ingredients and easy mixing technique make it a practical choice for busy cooks looking for something more substantial than a classic muffin but still portable and kid-friendly. Because it contains self-raising flour and cheddar cheese, this isn’t the best option for those watching refined carbs or dairy intake, so moderation is key.
It suits families wanting a tasty way to sneak protein and veggies into a grab-and-go option without fuss. The texture balances moistness from the eggs and milk with the slight bite of spring onion and the soft bite of corn kernels, creating a satisfying finish. For a nicely puffed slab, make sure not to overmix the batter; gently folding keeps it tender and light.
Ingredients
- 1 cup (220 g) cooked lean beef mince
- 1/2 cup (85 g) sweetcorn kernels, fresh or frozen and thawed
- 2 large eggs
- 3/4 cup (180 ml) milk
- 1 1/2 cups (195 g) self-raising flour
- 3/4 cup (85 g) grated cheddar cheese
- 2 spring onions, finely sliced
Step-by-Step Instructions
- Preheat your oven to 190°C (375°F). Line an 8×8-inch (20×20 cm) square baking tin with baking paper, ensuring the paper overlaps the sides for easy removal.
- In a mixing bowl, whisk together the eggs and milk until well combined and slightly frothy.
- Add the self-raising flour to the wet mixture. Gently fold with a spatula or wooden spoon just until most of the flour is moistened—avoid overmixing to keep the muffin slab light.
- Fold in the cooked lean beef mince, sweetcorn kernels, grated cheddar, and sliced spring onions until evenly distributed.
- Pour the batter into the prepared tin and smooth the surface with the back of a spoon or spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until the slab is puffed and golden brown on top and a toothpick inserted in the center comes out clean.
- Let the muffin slab cool slightly in the tin for about 5 minutes before lifting it out using the baking paper. Cut into hearty squares and serve warm or at room temperature.
Nutrition Estimate (per serving, assuming 8 servings)
- Calories: ~190 kcal
- Protein: 14 g
- Carbohydrates: 16 g
- Fat: 7 g
These values are estimates and vary based on exact ingredient brands and portions used.