Vegie Muffins

Vegie Muffins from 4 Ingredients Kids :

1 cup (100g or 3.5oz) cheddar cheese, grated (reserve 1/4 cup)
2 cups (350g or 12.5oz) self raising (rising) flour
400g (14 oz) creamed corn (reserve 1/4 cup)
1 cup (250ml or 8.5fl oz) buttermilk

Preheat the oven to 180C/350F. Place flour in a large bowl and make a well. Add all the other ingredients, except reserved corn and cheese and season. Using a large metal spoon, fold until just combined (don't over mix or the muffins will be tough). Spoon the mixture into the cups of a greased muffin tray. Evenly dollop and sprinkle with remaining creamed corn and cheese. Bake for 20mins or until the tops are golden and spring back lightly when touched.
I often use zucchini, carrot, pumpkin or sweet potato in my muffins. You can use almost any veggie you like! :)