Salmon And Corn Muffins - cooking recipe

Ingredients

2 cups self-rising flour, sifted
1 can (15 oz) red salmon, drained and flaked
1 can (10 oz) corn kernels, drained
1/2 cup grated Cheddar cheese
4 None green onions, finely chopped
1 cup buttermilk
1/3 cup vegetable oil
2 None eggs, lightly beaten

Preparation

Preheat the oven to 400\u00b0F. Spray a 12-cup muffin pan lightly with no stick cooking spray
Combine flour, salmon, corn kernels, cheese and onions in a large bowl. Combine buttermilk, oil and eggs in a medium bowl. Season to taste.
Make a well in the center of the dry ingredients. Add buttermilk mixture, mixing lightly until just combined. Spoon mixture evenly into prepared muffin pan.
Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; completely on wire rack.