Name: Easy cheese and vegetable muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 cup self-raising flour; 3/4 cup cheese grated, plus extra as an optional topping; 3/4 cup milk; 1/4 cup Rhodes Quality Whole Kernel Corn in Brine drained; 1/4 cup Rhodes Quality Processed Peas in Brine drained; 1 pinch salt; 1 tbsp fresh chives chopped

Recipe Disclaimer

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Ingredients (7)

1 cup	self-raising flour
3/4 cup	cheese — grated, plus extra as an optional topping
3/4 cup	milk
1/4 cup	Rhodes Quality Whole Kernel Corn in Brine — drained
1/4 cup	Rhodes Quality Processed Peas in Brine — drained
1 pinch	salt
1 tbsp	fresh chives — chopped

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Method:

Pre-heat oven to 200°C and lightly grease a mini muffin tray or line mini muffin tray with liners.

Combine all the ingredients together and stir until just combined.

Spoon into the muffin tray and top with a some more cheese.

Bake for 15 minutes or until golden and cooked through, and a sharp knife or skewer inserted into the centre of one of the muffins comes out clean.

Serve while still warm with some cold butter or pack them into a lunch box for a deliciously cheesy snack and enjoy!

Tips

Make your own DIY self-raising flour by mixing 1 cup of flour with 2 tsp of baking powder and 1/4 tsp of salt. Mix well to combine. If you make your own self-raising flour, you can omit the pinch of salt in the ingredient list.

You can add your own favourite seasonings to make the recipe your own like black pepper, smoked paprika, dried red chilli flakes or garlic powder.