Cheesy KOO Pilchard Corn Muffins

1. In a bowl mix egg, oil, milk and beat until well incorporated. 
2. Fold in all dry ingredients, creamy corn, spring onion and cheese then fold in pilchard pieces
3. Spray muffin pans and pour dough, bake at 180°c for 2o minutes or until a skewer  comes out clean or golden brown and remove from oven 
4. Allow to cool off for 5 minutes and remove from pan and serve with chutney or as they are 

Tip: switch the oven on 15 minutes prior to bake 

1. Open pilchard and clean the inside
2. Have all ingredients in one place
3. Bake from the bottom for 15 minutes and switch to top for 5 minutes