Salmon And Corn Muffins

• 2 cups self-rising flour, sifted
• 1 can (15 oz) red salmon, drained and flaked
• 1 can (10 oz) corn kernels, drained
• 1/2 cup grated Cheddar cheese
• 4 None green onions, finely chopped
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 2 None eggs, lightly beaten

1. Preheat the oven to 400u0b0F. Spray a 12-cup muffin pan lightly with no stick cooking spray
2. Combine flour, salmon, corn kernels, cheese and onions in a large bowl. Combine buttermilk, oil and eggs in a medium bowl. Season to taste.
3. Make a well in the center of the dry ingredients. Add buttermilk mixture, mixing lightly until just combined. Spoon mixture evenly into prepared muffin pan.
4. Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; completely on wire rack.

flour, red salmon, corn kernels, cheddar cheese, green onions, buttermilk, vegetable oil, eggs

Taken from recipes-plus.com/api/v2.0/recipes/31433 (may not work)