SAVORY CORN & ROSEMARY MUFFINS

Makes approx 10 muffins

Ingredients:
Dry
1 1/2 cup plain flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt 
1/2 tsp pepper
1/4 tsp chilli powder

Wet
1 1/4 cup plant based milk (plus extra if its a thicker milk)
1/4 cup vegetable oil 
410g can corn kernels
1 tbsp fresh rosemary (chopped)

Method: 
1.Preheat oven to 180 degrees Celsius on fan bake and line a standard muffin tray with reusable muffin cups.
2.In a bowl add plain flour, baking powder, baking soda, chilli powder, salt and pepper. Mix.
3.Next add the plant based milk (if it's a little stodgy add a little more milk) and vegetable oil and stir.
4. Add a can of drained corn kernels along with 1 tbsp of chopped fresh rosemary. Stir until combined.
5. Spoon into muffin cups and bake for 20 minutes or until golden.
6. Serve hot with butter and enjoy!