Name: Feta, Corn and Tomato Cheese Muffins
Ingredients: 375 gm Self Raising Flour (2 1/2 cups); 2 teaspoons sugar; 200 ml milk (3/4 cup); 1 Egg; 125 ml oil (1/2 cup); 400 gm can creamed corn; 150 gm cheddar (grated (1 cup)); 100 gm Feta (crumbled); 5 Cherry Tomatoes (1/2 tomato per muffin); 1/2 teaspoon salt fresh grated pepper; 2 tablespoons chopped Parsley

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Feta, Corn and Tomato Cheese Muffins

Stir these muffins together till only just combined, this is the secret to keep them from becoming tough. This recipe uses Australian cup measurements

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Servings: 9

Ingredients Method

Ingredients

375 gm Self Raising Flour 2 1/2 cups
2 teaspoons sugar
200 ml milk 3/4 cup
1 Egg
125 ml oil 1/2 cup
400 gm can creamed corn
150 gm cheddar grated (1 cup)
100 gm Feta crumbled
5 Cherry Tomatoes 1/2 tomato per muffin
1/2 teaspoon salt fresh grated pepper
2 tablespoons chopped Parsley

Method

You will need large Texan Muffin papers, a muffin tin, and the oven set to 350 F/180 C
Put the flour and sugar into a big bowl and stir.
Add 1/2 the crumbled feta, the grated cheddar and parsley and stir.
In another bowl mix the egg, oil, milk, creamed corn and seasonings.
Pour the wet ingredients into the flour and mix till only just mixed (there will be some unmixed bits).
Spoon into muffin cups and crumble over the remaining feta adding a 1/2'd tomato to the top
Bake for 30 minutes or until cooked through when tested with a skewer.

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Feta, Corn and Tomato Cheese Muffins