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.