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  • 2 cups self-raising flour
  • ½ cup chopped parsley or chives
  • 1-2 cup grated cheese
  • 410g can Wattie's Cream Style Corn
  • ¾ cup milk
  • 50g melted butter
  • 1 egg, beaten


  1. Preheat oven to 200°C. Lightly grease mini-muffin tins.
  2. Sift flour in a bowl and season with salt and pepper. Stir through chopped herbs and cheese, keeping ½ cup of cheese aside.
  3. Make a well in the centre and pour in the corn, milk, butter and egg. Stir gently until just mixed and place spoonfuls into mini-muffin tins. Sprinkle with remaining cheese.
  4. Bake for 10-12 minutes or until cooked and golden.

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