Cheese, corn and salami muffins

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.Sift flour into a large bowl. Add salami, cheese and chives, mixing well.

3.Whisk together butter, creamed corn, milk and egg. Season to taste.

4.Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly, until just combined. Do not over-mix.

5.Spoon mixture into patty cases until two-thirds full. Bake, 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.