Preheat oven to 190°C and grease 20 mini muffin moulds (about 3 tablespoons / 75 ml capacity).
Combine the dry ingredients in a large bowl: plain flour, corn flour, salt, baking powder, a generous pinch of freshly ground black pepper and some grated lemon zest.
In a smaller bowl whisk the eggs and milk together and fold them into the dry ingredients just until the batter comes together. Do not over mix.
Spoon the batter into the greased mini muffin moulds and bake for about 18 minutes until lightly golden, puffed and dry inside. Serve them warm.