Mini Corn & Ham Muffins

Very simple to make. Great for the children or as a mini appetizer. Makes approx 20-24 muffins. I have also made these gluten free-just use a good GF flour mix and add 1/2 teaspoon xanthan gum

• Ready In: 35 mins
• Serves: 20-24

Ingredients

• 1  cup self-raising flour (or self-raising gluten free flour)
• 1  teaspoon baking powder
• 30  g butter, melted
• 1⁄2 cup milk
• 2  eggs
• 3  slices ham, finely chopped
• 125  g corn kernels, drained
• 2  tablespoons  chopped chives
• 1⁄4 cup cheese, grated
• 1  slice ham, for decorating (optional)

Directions

1. Preheat oven to 180°C Lightly grease a 24 hole mini-muffin pan.
2. Sift the flour and baking powder into a mixing bowl.
3. Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix.
4. Add remaining ingredients, except the cheese. Stir in very lightly.
5. Spoon the mixture into the prepared muffin pans. Fill the holes until 3/4 full. Sprinkle over the cheese, and some extra shredded ham if desired.
6. Bake 15 minutes or until lightly golden. If using gluten free flour allow the muffins to cool for 5 minutes in the tin before turning out.