Protein-filled snack or tea time treat.

Ingredients

• 1 x 400 g can Rhodes Quality Chickpeas, drained
• 1 x 400 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 Chickpeas into a bowl and mash with a potato masher.

Method

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