Preheat the oven to 180°C.
Brush the muffin tray or cups with some melted butter or oil.
Sieve flour, salt, baking powder and baking soda together.
Add herbs and chilli flakes (if using any) to the flour mixture. Mix well.
In a mixing bowl add egg, melted butter and milk. Whisk it well.
Add chopped spinach, cheese and corn kernels.
Add the flour mixture and fold gently till the flour becomes wet.
Add batter to the prepared muffin tray. Divide equally between the muffin cups.
Bake the muffins for 20 minutes.
Insert a toothpick in the middle. If the muffins are done, the toothpick will come out clean.
Remove the muffins from the tray. Allow them to cool on a wire rack.
Can be enjoyed warm with some salad.
If the muffins are for lunch boxes, allow them to cool completely before packing.