Preheat the oven to 180°C / 375°F. Grease a muffin tin with some butter.
Melt the butter in a frying pan over medium low heat and add the onions. Saute gently for a couple of minutes, then add the garlic. Fry for a couple more minutes.
Now add the tomato, ¼ tsp salt (see note 4) and the chilli flakes, if using. Fry until the all moisture evaporates. Set aside to cool to room temperature while you get the other ingredients ready.
In a large bowl, sieve the flour, the baking powder and ¼ tsp salt (see note 4). Add the cheddar cheese and mix.
Now add the sauteed mixture, chicken/paneer/sweetcorn and mix again.
Pour in the beaten eggs, stir, then add the milk/water/stock bit by bit, stirring until the mixture comes together and has no dry flour.
Scoop about 2 - 3 tbsp of the mixture into the muffin tin to fill about 2/3 of the hole - the exact quantity will depend on the size of each muffin cup.
Bake for about 15 - 20 minutes until the tops are golden and the muffins are cooked through.
Serve with cream cheese, chutney or sauce of your choice.