|Saturated Fat Acids||1.8 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Whisk together the flour, cereal, baking powder and salt in a bowl. Add the buttermilk and egg and beat well with the dough hook of the hand mixer. The dough will be quite sticky.
Cut the sun-dried tomatoes into strips.
Grate the cheese. Drain the corn in a small sieve.
Stir the tomatoes, cheese, corn and ham into the batter.
Line 12 wells of a muffin tin with paper baking cups. Grease cups with oil. Divide the batter among the cups and bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown on top, 30-35 minutes. Let cool slightly on a wire rack before serving.