Corn cheese and chive mini muffins

1.  1/2 cup canned corn kernels, drained
2.  3/4 cup tasty cheese, grated
3.  1 1/2 tablespoons chives, chopped
4.  1/3 cup olive oil
5.  2 eggs
6.  3/4 cup milk
7.  2 cups plain flour, sifted
8.  3 teaspoons baking powder
9. 
   
10. Step 1
    Pre-heat oven to 180°C. In a large bowl, combine 1/2 cup drained, canned corn kernels, 3/4 cup grated tasty cheese, 1 1/2 tablespoons chopped chives, 1/3 cup olive oil, 2 eggs and 3/4 cup milk. Add 2 cups sifted plain flour and 3 teaspoons baking powder, folding in gently until just combined.
11. Step 2
    Spoon mixture into two lightly greased 12-hole mini muffin pans. Bake for 20 minutes or until golden. Serve warm or cold.