Tex mex muffins

• 2 cups self-raising flour
• 1 teaspoon baking powder
• 60g butter, melted, cooled
• 3/4 cup milk
• 2 eggs, lightly beaten
• 1 cup creamed corn
• 1/2 cup grated tasty cheese
• 1/2 cup medium thick and chunky salsa

1. Step 1
   Preheat oven to 190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
2. Step 2
   Sift flour and baking powder into a large bowl. Make a well in the centre. Add butter, milk, egg and corn. Mix until just combined. Fold in cheese and salsa.
3. Step 3
   Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.