Preheat oven to 180°C and prepare either a silicone muffin tray or lined muffin tin.
Sift the flour into a large bowl and stir through the quinoa flakes, corn, capsicum, feta and chives. Combine the milk, egg, and oil in a large jug, add to the dry ingredients and stir until well combined (but do not overmix).
Divide the mixture among the muffin holes evenly and bake for 20 minutes or until golden and cooked through. Allow to cool slightly before transferring to a wire rack.
