Preheat oven to 200C. Grease two mini 12 hole muffin tins or line with paper cases.
In a bowl, sift flour then mix in salmon, carrot, corn kernels, cheese and chives. Stir with fork to combine. In another bowl, whisk the melted butter, buttermilk and egg. Pour this mixture into the centre of the flour mixture and stir with fork until just combined. Mixture should still be lumpy so don't over mix. Spoon mixture into muffin tins and bake for approx. 20-25 minutes, until muffins are slightly golden and skewer inserted into centre comes out clean. Cool in tin for a couple of minutes then turn out onto a wire rack to cool completely. Serve warm or cold.
Muffins can be frozen for up to one month. No need to reheat. Just thaw and serve.
Can substitute butter for 60ml macadamia or vegetable oil. I prefer using butter as they taste nicer and when thawed, are more moist.