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 Wheat & Gluten Free Corn and Feta Muffins
3 cups Simple Bread Mix
4 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
300g can kernel corn, drained (or 1 cup drained kernel corn)
150g feta cheese, finely crumbled
2 spring onions, finely sliced
1 1/2 cups milk
1/3 cup vegetable oil
2 eggs
Preheat oven to 200°C. Grease 12 deep muffin tins. Combine Bread Mix, baking powder, salt and pepper in a large bowl. Stir in corn, feta and spring onions. Whisk together milk, oil and eggs. Pour liquid ingredients over dry ingredients. Mix lightly until ingredients are just combined. Do not overmix. Divide mixture between prepared tins. Brush with a little milk and egg. Bake for 15-20 minutes until golden. Stand for 5 minutes before removing from tins.
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