Tomato and Corn Muffins

Ingredients

• 2 cups self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons caster sugar
• 1 cup frozen corn kernels
• 1/3 cup coarsely grated cheddar or mozzarella cheese
• 1/2 cup purchased tomato salsa
• 1/4 cup milk
• 1/2 cup extra light olive oil
• 2 eggs

Method

1. Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan.
2. Sift flour and baking powder into a large bowl. Stir in sugar, corn kernels and cheese. Whisk tomato salsa, milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.
3. Divide mixture evenly between muffin holes. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.

Notes

• 
  Canned or fresh corn can be used instead of frozen corn.