Corn cheese and chive mini muffins

Try these savoury morsels with soup.

Pre-heat oven to 180°C. In a large bowl, combine 1/2 cup drained, canned corn kernels, 3/4 cup grated tasty cheese, 1 1/2 tablespoons chopped chives, 1/3 cup olive oil, 2 eggs and 3/4 cup milk. Add 2 cups sifted plain flour and 3 teaspoons baking powder, folding in gently until just combined.
Spoon mixture into two lightly greased 12-hole mini muffin pans. Bake for 20 minutes or until golden. Serve warm or cold.

Source

1/2 cup canned corn kernels, drained

3/4 cup tasty cheese, grated

1 1/2 tbsp chives, chopped

1/3 cup olive oil

2 eggs

3/4 cup milk

2 cups plain flour, sifted

3 tsp baking powder

Mixing Bowl Set

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