Mini Corn & Ham Muffins - cooking recipe

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)

Preparation

Preheat oven to 180\u00b0C Lightly grease a 24 hole mini-muffin pan.
Sift the flour and baking powder into a mixing bowl.
Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix.
Add remaining ingredients, except the cheese. Stir in very lightly.
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.
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.