This recipe is an adaptation from the recipe for Cheese muffins with ham and corn in the book Angela Day Favourites. I made a few changes including changing the flour used. You can play plenty with the recipe, add ham, bacon, chillis, mushrooms or whatever you think will work.
INGREDIENTS 250 ml (1 Cup) Cake flour 250 ml (1 Cup) brown bread flour 15 ml baking powder 5 ml mustard 3 ml chilli powder 3 ml salt 250 ml corn (frozen or fresh) 300 ml chopped spinach 250 ml milk 100 ml oil 1 egg METHOD Combine flour, cheese, baking powder, mustard, chilli powder, corn and spinach. Mix well In a jug combine milk, oil and egg, mix well Add liquid to other ingredients, mix to a stiff dough. Do not over mix rather knead toward the end. Spoon into greased muffin tins bake at 200º C for 20 min or until golden These muffins freeze well, either defrost at room temperature or warm in the oven