Cheesy Corn Muffins - Snacks

3/4 cup self-raising flour

1/4 teaspoon salt

1/2 cup cornmeal (fine polenta)

3/4 cup grated tasty cheese

30g can corn kernels

2 eggs, lightly beaten

1/3 cup milk

1/4 cup oil

Preheat oven 180C.

Brush 8 muffin cups with butter or oil.

Sift flour , salt in a large bowl.

Add cornmeal, cheese and corn kernels.

Make a well and pour in the beaten eggs, milk and oil into the dry ingredients.

Using a wooden spoon, stir until combined. Do not overbeat.

Spoon mixture into the prepared muffin tins.

Bake for about 20 minutes until puffed and golden.