Corn and chutney muffins
- Heat oven to 200 degC. Grease 12-hole standard muffin tin.
- Combine sifted flour, cayenne, salt, cheese, drained corn kernels and chopped spring onions in a bowl.
- Make a well in the centre. Add milk, chutney, oil and lightly beaten eggs to the well and stir just enough to combine.
- Spoon mixture into prepared muffin tins. Scatter each muffin with a few sunflower seeds.
- Bake for 25 minutes or until muffins are puffed and golden brown.