• 1/2 cup canned corn kernels, drained
  • 3/4 cup tasty cheese, grated
  • 1 1/2 tablespoons chives, chopped
  • 1/3 cup olive oil
  • 2 eggs
  • 3/4 cup milk
  • 2 cups plain flour, sifted
  • 3 teaspoons baking powder
  • 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.