Recipes by Di Swann
1. Preheat oven to 210°C and grease muffin pans.
2. Sift flour and baking powder together in a bowl and stir through the Gregg’s Mexican Seasoning
, sugar, chopped chives and cheese, keeping 1/2 cup cheese aside.
3. Make a well in the centre of the mixture and pour in the Wattie’s Whole Kernel Corn, milk, oil and egg. Stir gently until just mixed and place spoonfuls into the muffin pans.
4. Sprinkle with grated cheese previously set aside and bake for 10-12 minutes or until cooked and golden.
For something different substitute ½ cup of the flour for ½ cup fine corn meal.