How to Bake Chickpea and Corn Muffins | Rhodes Quality

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1 x 410 g can Rhodes Quality Chick Peas, drained
1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
30 ml (2 Tbsp) chives, snipped
100 g (1 C) cheddar cheese, grated
250 g (2 C) self-raising flour, sifted
5 ml (1 tsp) baking powder
5 ml (1 tsp) Pakco Traditional Masala
2.5 ml (½ tsp) salt
2 eggs
125 ml (½ C) milk
65 ml (4 Tbsp) olive oil
to serve: softened butter


Places the Rhodes Quality Chick Peas into a bowl and mash with a potato masher. Add the Rhodes Quality Whole Kernel Corn and stir to mix. Add the chives and the cheddar cheese. Add the sifted flour, baking powder and Pakco Traditional Masala. Stir lightly to mix. Whisk together the eggs, milk and olive oil. Add the milk to the chickpea mixture and stir until just combined. Evenly divide the mixture into a muffin tray that has been sprayed with non-stick spray. Bake the muffins in an oven preheated to 180° C for 12 minutes or until well risen and golden. Serve warm with softened butter.


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