SweetCorn Muffins

1cup self raising flour

1/4 teaspoon salt (dis I omit)

1tablespoon sugar

1 egg

1/4cup (60ml) corn oil

2/3cup (170ml) low fat milk (I use full cream milk instead)

2tablespoon chopped parsley

1can (420g) creamed corn oil

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Preheat the oven to 200C

In a bowl,

mix the flour, salt and sugar.

Set aside.

In a large mixing bowl,

whisk the egg, oil and milk.

Mix this with the flour mixture,

stirring just enough to combine well but

Add the parsley and creamed corn.

Mix well.

Spoon mixture into individual

muffin cups or a greased muffin tin.

Bake for 25mins, or until the muffins are

well risen and are golden brown in colour.

Serve with a glass bottle of milk!