Modified from the M&S Cheese Corn Muffins with Chipotle Butter to make it fit my muffin tin, and to suit my child’s palate.

Ingredients

300g	self-raising flour
1 tsp	baking powder
1 tsp	salt
1/2 tsp	sugar
240g	cheddar cheese, grated
200g	tinned sweetcorn, drained
2	free-range mixed size eggs, beaten
100 ml	sunflower oil
300 ml	whole milk

Instructions

1. Preheat oven to 180°C
2. Combine dry ingredients in a bowl: flour, baking powder, salt, sugar, cheese, corn
3. Combine wet ingredients in another bowl: 2 eggs, oil, milk
4. Make a well in the dry ingredients and slowly incorporate wet ingredients.
5. Lightly oil muffin tin.
6. Place enough batter to reach almost the top of the muffin tray, sprinkle some cheese on top.
7. Bake for 20-25 mins (reduce temp for longer bake time if you don’t want your cheese too brown)