Corn Parmesan Muffin

Preheat the oven to 160°C (fan). Grease a muffin tin well (no paper liners).

Mix the flour, baking powder, salt and pepper in a bowl.

Add the corn and freshly grated Parmesan to the dry ingredients and mix well.

In a second bowl, whisk the egg, milk and oil until frothy.

Fold the flour mixture into the egg-milk mixture briefly, just until no dry flour is visible.

Divide the batter evenly among the greased wells.

Bake in the preheated oven for about 20–25 minutes, until the muffins are golden.

Let the muffins rest in the tin for 5 minutes after baking.

Remove the muffins from the molds and serve them while still warm.