Little pesto, corn and cream cheese muffin puffs

Prepare to make morning tea the most delicious meal of the day with this little muffin puff recipe. Packed with corn, cream cheese and a dollop of pesto, these savoury bites will be a family favourite

By Jo Wilcox
  • 20 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


  • 2 cup plain flour
  • 4 teaspoon baking powder
  • 1 teaspoon celery salt
  • 1/2 cup tasty cheese, grated
  • 1 tin whole corn kernels, well drained
  • 2 eggs
  • 1 cup milk
  • 1/4 cup oil
  • 100 gram cream cheese
  • 3-4 tbsp pesto, plus extra to serve


  • 1
    Preheat the oven to 190°C and lightly grease or spray a 12-hole muffin tray with cooking spray.
  • 2
    Sift the flour, baking powder and celery salt into a large bowl, then stir in the cheese and corn and toss to combine.
  • 3
    Whisk the eggs, milk and oil together, then pour the wet ingredients into the dry and fold together until just mixed.
  • 4
    Half-fill muffin holes with mixture, then place a small teaspoon each of cream cheese and pesto in the middle of each one. Cover with remaining mixture.
  • 5
    Bake in the oven for 15-20 minutes or until puffed, golden and spongy when tapped on the top.
  • 6
    Cool for 5 minutes before removing from the tin. Serve warm with extra pesto.

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